Steak and Egg Stuffed Peppers
Want a deliciously different breakfast option? Try these creamy, crunchy, decadent steak and egg stuffed peppers! The protein-packed steak and eggs… nutrient-dense veggies… and superfoods garlic and kale will keep you satisfied and energized well past lunch.
Number of Servings: 4
Prep Time: 10 min.
Cook Time: 45 min.
Total Time: 55 min.
- 3 tablespoons olive oil, divided
- 2 large organic red bell peppers, cut in half vertically and pith removed
- ½ teaspoon salt, divided
- ½ teaspoon black pepper, divided
- 6 ounces grass-fed top sirloin, sliced thin
- ½ cup chopped mushrooms
- ½ cup chopped asparagus
- ¼ cup diced yellow onions
- 1 jalapeno, sliced thin
- 1 cup chopped curly kale
- 1 clove garlic, minced
- 3 whole eggs
- 3 egg whites
- ¼ cup shredded cheddar cheese or dairy-free cheese
- ¼ cup chopped fresh parsley
- Preheat the oven to 400 degrees.
- Drizzle the cavity of the red peppers with one tablespoon of olive oil and season with ¼ teaspoon each of salt and pepper. Flip the peppers over so they are cut side down and place in the oven for 20-22 minutes, or until you can see the skin begin to blister or wrinkle. Remove from oven.
- While the peppers are in the oven, heat a 12-inch skillet with one tablespoon of olive oil over medium-high heat. Toss the sliced sirloin with the remaining ¼ teaspoon each of salt and pepper. Place on the preheated skillet, making sure not to overcrowd the skillet. Sear for 1-2 minutes per side, then set aside on a clean plate.
- Reduce the oven temperature to 350 degrees.
- Add the remaining tablespoon of olive oil to the same skillet and lower the temperature to medium-low. Add the mushrooms, asparagus, onions, and jalapeno. Sauté for 3-5 minutes, or until vegetables just start to soften. Add the kale and garlic and sauté for about a minute until the garlic is fragrant and the kale has wilted. Remove from the heat and add the steak strips back to the skillet. Toss to combine.
- In a small bowl, whisk together the three whole eggs and three egg whites. Set aside.
- Divide the steak and vegetable mixture between the peppers. Pour the eggs over the filling in each cavity (it should be around 1/3 cup). Return to the oven for 18-20 minutes until the eggs are almost set. Remove from oven and sprinkle cheese on top of each pepper, then return to oven for a final 3-5 minutes, or just until cheese is melted.
- Finish peppers with fresh parsley. Serve.
- Try to use larger peppers! Halving smaller peppers makes it difficult when pouring the egg into the cavity.
- You can use any kind of kale or green in this recipe, but we prefer the curly kale since it is a sturdier, more rigid kale and can stand up to the heat better than others.