Egg White and Tuna Stuffed Bell Peppers
These vibrant stuffed pepper halves are filled with seasoned canned tuna and baked egg whites to create a low calorie breakfast with an extraordinary amount of lean protein. They look impressive on the plate and require very little active cooking effort to prepare.
Colorful bell pepper halves stuffed with tuna and baked egg whites for an ultra-lean high protein breakfast.
Nutrition per serving
Ingredients
vessel
main
filling
seasoning
garnish
Instructions
Prepare the Peppers
Preheat your oven to 375 degrees Fahrenheit and line a baking sheet with parchment paper. Slice each bell pepper in half lengthwise and remove all seeds and white membrane. Place the four pepper halves cut side up on the prepared baking sheet pressing them gently so they sit flat and stable.
Mix the Tuna Filling
In a small bowl combine the drained tuna, Dijon mustard, onion powder, and a pinch of black pepper. Mix well until everything is evenly combined. Divide the tuna mixture evenly among the four pepper halves pressing it gently into the bottom of each one to create a flat base for the egg whites.
Add Egg Whites and Bake
Carefully pour approximately 1.5 egg whites into each pepper half on top of the tuna layer. The egg whites should fill each pepper without overflowing so pour slowly. Sprinkle a small pinch of salt over each one. Transfer the baking sheet to the oven and bake for 22 to 25 minutes until the egg whites are completely set and opaque throughout with no jiggling when you shake the pan.
Garnish and Serve
Remove the stuffed peppers from the oven and allow them to cool for 2 minutes on the baking sheet. Transfer two halves to each plate and sprinkle fresh chopped parsley over the top. Serve warm as they are or with a small side of hot sauce for added flavor.
Substitutions
Common mistakes
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