Stuffed Breakfast Peppers

Ok, let's step up your breakfast game with a nutritional powerhouse dish that is packed with protein and not cutting any corners on flavor. Prep is a breeze and the first bite will convince you to make sure you are eating your breakfast every morning. No excuses.

A spin on the ubiquitous stuffed pepper, these egg and vegetable breakfast peppers are a fantastic way to get your daily dose of vitamins, vegetable servings and a healthy protein kick to start your day. If your body was a fire, and you needed to keep it burning, would you let it go a long time without throwing in some sticks? And better yet, what burns longer, twigs or logs? That's what breakfast is meant for. Getting your metabolism started to fuel your fire the whole day through.

Paleo Stuffed Peppers

Ingredients

• 4 red bell peppers (any color bell pepper works)
• 16 oz bag frozen, chopped spinach
• 4 eggs
• salt and pepper, to taste.
• Salsa of choice
• ground pork sausage or turkey sausage optional

Instructions

1. Preheat oven to 400F. Line a baking pan with foil.
2. Cut off the top of the peppers + remove seeds
3. Place peppers into dish. Bake for about 15 minutes.
4. While the peppers are baking, defrost spinach. Squeeze the moisture out.
5. Remove peppers from oven and stuff the bottoms evenly (and generously) with  spinach.
6. Crack an egg into the top ½ of each pepper.
7. Bake for about 15-20 minutes or until the egg whites are set and not transparent.
8. Add a spoonful or two of salsa to the top. 

If desired, add an inch or two of cooked ground turkey or pork sausage to the pepper cup. Top with egg. It's optional, but does kick up the protein content.

Eat well, be a healthy. See you back here next week for another fitness inspired meal idea!