Sante Fe Omelet Stuffed Peppers
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Sante Fe Omelet Stuffed Peppers

Submitted by: Melissa Pruitt

Prep Time: 5 Minutes

Cook Time: 30 Minutes

Servings: 4

Wonderful for breakfast or dinner! In fact there were leftovers to have FOR breakfast :)

Ingredients

  • 4 bell pepper, any color, fresh, organic
  • 1 1/2 c. egg white, from large egg, cage-free, organic
  • 1/4 c. salsa, fresh made, organic
  • 1/4 c. black beans, cooked or canned, organic
  • 1/4 c. corn on the cob, fresh, organic
  • 1 c. spinach, fresh, organic
  • 1/2 c. cheese, mozzarella, whole fat, raw, grass-fed or pastured, organic
  • sea salt, unrefined, & fresh ground pepper, organic to taste
  • 1 pinch garlic powder, organic

Directions

Preheat oven to 425ºF. Line a baking sheet with parchment paper, and spray with extra virgin olive oil. Wash bell peppers, and cut just around the stem to remove.

Remove stems carefully and cut peppers in half lengthwise, and remove seeds.

Meanwhile, mix together the egg whites with the salsa, black beans, corn kernels, wilted spinach (should be about 1/2 cup once it's cooked down), garlic powder, sea salt, and pepper.

Place peppers on the prepared baking sheet, and pour the egg mixture into the pepper ‘cups,’ dividing mixture evenly between the peppers. Note: If the peppers are leaning one way or another, simply crinkle some foil into a ball, and place it under the pepper to help it "sit" evenly on the pan. I had to do this cause the eggs want to run out of the front of the pepper.

Sprinkle shredded mozzarella on top of peppers, dividing evenly. Place in the oven and bake for 30-35 minutes, or until cheese is lightly golden brown.

Serve and enjoy!