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Keto Stuffed Bell Pepper Eggs

⏱️ Prep: 10 mins

🔥 Cook: 20 mins

🍽️ Serves: 1

🥑 Net Carbs: 4.9g

Ingredients

• 1 large red bell pepper
• 2 large eggs
• 1 cup fresh spinach, chopped
• 2 tbsp heavy cream
• 2 tbsp shredded cheese (cheddar or Monterey Jack)
• 1 tbsp butter
• Salt and pepper to taste

Instructions

1. Preheat oven to 375°F (190°C).
2. Cut bell pepper in half lengthwise, remove seeds and membranes.
3. Place pepper halves in a small baking dish, cut side up. Roast for 10 minutes.
4. While peppers roast, heat butter in a skillet over medium heat. Add spinach and cook until wilted, about 2 minutes.
5. In a small bowl, whisk eggs with heavy cream, salt, and pepper.
6. Remove peppers from oven. Divide spinach between pepper halves.
7. Pour egg mixture over spinach, filling each pepper half.
8. Sprinkle cheese on top.
9. Return to oven and bake for 10-12 minutes until eggs are set.
10. Let cool slightly before serving.

Nutrition (per serving)

Calories: 380

Fat: 28g

Protein: 20g

Total Carbs: 8.5g

Fiber: 3.6g

Net Carbs: 4.9g

💡 Recipe Notes: Add cooked sausage or bacon for extra protein. This recipe is part of Day 6 of our 7-Day Keto Meal Plan.

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