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30 Days of Egg Whites: Stuffed Pepper

Voluminous, easily reheatable and portable, today’s recipe is stuffed full of a mix of micro macro goodness.

Macros
Serving Size
Entire Recipe
Calories
289
28g
Proteins
33g
Carbs
5g
Fats
Ingredients
  • 1 Yellow pepper
  • 30g uncooked Jasmine Rice
  • 125g of egg whites
  • 35g red pepper
  • 35g back bacon
  • 10g onion
  • Spices to taste
  • 15g Mozzarella Cheese
Method
  1. Preheat oven to 350 degrees. Then place pepper in glass dish and bake to soften.
  2. Prepare rice as per instructions on package (This can be done in bulk and in advance
  3. Heat non stick pan on a medium heat.
  4. Add onion, pepper, bacon and spices. Cook until soft.
  5. Add rice. Combine and stir fry for 1-2 minutes.
  6. Add egg whites. Depending in how moist you like your egg whites, either stir or let set.
  7. Remove pepper from oven and stuff with rice mixture.Top with cheese. Return to oven and bake until pepper is soft and cheese is melted.