Egg white and burrata stuffed peppers for the win! This recipe is a great way to use up leftover egg whites.

Quick, light and yummy, these stuffed peppers are great for breakfast or brunch. Easily make them vegetarian by just leaving out the salami.

Ingredients

8 egg whites
6 slices of salami
3 bell peppers
1/2 burrata
1 Tbsp extra virgin olive oil
Salt and pepper, to taste

Yields: 3 servings
Per serving*:
Calories: 249
Net carbs: 6
Protein (grams): 19
Fat (grams): 16

Prep time: 8 min
Cook time: 35 min
Total time: 43 min

* Net carbs and other nutritional information may vary based on brand used

Directions

Preheat oven to 350F.

Slice the bell peppers in half. Clean out the inside and remove the seeds.

Rub olive oil on the outside half of each bell pepper, then spread them out on a parchment-lined baking sheet.

Place a slice of salami into the bottom of each bell pepper half. Just leave the salami out for a vegetarian version.

In a medium bowl, whisk the egg whites until foamy, and season them to taste with salt and pepper.

Pour an equal amount of the egg mixture into each of the bell peppers, then top each one with a dollop of burrata cheese.

Bake for 30-35 min, until slightly browned and the eggs are cooked through.

Serve with you choice of side, such as keto crackers or bread, salad, etc.