Delectable Paleo Hungarian Brunch: Wholesome Gyro-Stuffed Bell Peppers with Smoky Eggs & Bacon

Allergens

Eggs, Turkey, Bacon (contains pork)

Ingredients

• 6 large red bell peppers
• 1 lb ground turkey
• 2 cups spinach, roughly chopped
• 1 cup cherry tomatoes, halved
• 4 cloves garlic, minced
• 2 tbsp olive oil
• Salt and pepper, to taste
• 6 large eggs
• 6 slices of bacon
• 1/2 cup feta cheese, crumbled (optional)

Instructions

1. Preheat the oven to 375°F (190°C).
2. Cut the tops off the bell peppers and remove seeds and membranes.
3. In a large skillet, heat olive oil over medium high heat. Add garlic and cook for 1 minute.
4. Add ground turkey, breaking it up with a wooden spoon, and cook until browned. Season with salt and pepper.
5. Stir in spinach and cherry tomatoes, cook until wilted, then remove from heat.
6. Fill each bell pepper with the turkey mixture, pressing down gently to pack it in.
7. Place stuffed peppers in a baking dish, cover with aluminum foil, and bake for 20 minutes.
8. While the peppers are baking, cook the bacon until crisp. Reserve 1/4 cup of bacon grease.
9. In a non stick skillet, fry eggs in the reserved bacon grease until cooked to your desired level of doneness. Season with salt and pepper.
10. After the peppers have baked for 20 minutes, remove foil and continue baking for another 15 minutes or until peppers are tender.
11. Top each stuffed pepper with a fried egg, then add a slice of crispy bacon. Sprinkle with crumbled feta cheese, if desired.
12. Serve immediately, garnishing with additional cherry tomatoes and fresh spinach leaves for added color and texture.

Chef’s Insight

This recipe offers a delicious balance of flavors and textures, perfect for those following a paleo diet or looking for a hearty brunch option.

Notes

This recipe calls for a blend of ground turkey and vegetables, creating a satisfying and protein-rich meal that adheres to the paleo diet.