Light, nourishing, and surprisingly satisfying, this egg and chicken stuffed capsicum recipe is one of those meals that feels both wholesome and comforting. Packed with lean protein, warming spices, and plenty of greens, it’s perfect for when you want something healthy without sacrificing flavour.
Ideal for a simple weeknight dinner or a make-ahead lunch, this is the kind of feel-good meal your body will thank you for.
SERVES 4
INGREDIENTS:
4 eggs
4 egg whites
2 Tbsp almond milk
1 tsp coconut oil
1 small onion, chopped
450g lean chicken, cut into bite-size pieces
2 tsp coriander
1 tsp cumin
2 cups (60g) spinach, chopped
4 red medium capsicum
½ cup (50g) cheese (dairy or plant-based)
parsley, chopped to serve
METHOD:
Heat oven to 200°C.
Beat the eggs, egg whites and milk, then set aside.
Heat the coconut oil in a pan over medium heat. Add the onion and cook for 3 minutes until softened and browned.
Add in the chicken, coriander and cumin, season with salt and pepper. Cook until meat is cooked through, about 5 minutes. Then add the spinach, and mix until it wilts about 2 minutes.
Increase the heat and add in the eggs. Pull the eggs across the skillet with a spatula. Repeat for about 3 minutes until eggs are cooked. Then set aside.
Cut the capsicum horizontally and remove the seeds, then stuff with the scrambled eggs and turkey.
Place the capsicum in a baking dish and sprinkle them with grated cheese.
Bake in the oven for 15 minutes, until cheese has melted and the edges have browned.
To serve, sprinkle with chopped parsley.