Breakfast Stuffed Capsicum

Ingredients

1 tbsp Coconut oil
1 Onion, diced
1 cup Mushrooms, sliced
1 Tomato, diced
3 cups baby spinach
1⁄2 tsp Garlic powder
Salt, to taste
chilli, to taste
4 capsicum, sliced
in half and deseeded
8 Eggs, beaten
4 slices Bacon, nitrite-free

Add rice or potato for extra carbohydrates.

Method

1. Preheat your oven to 180°C
2. Melt the oil in a pan on medium heat.
3. Sauté the onion until soft, about 4 minutes, then add the
   mushrooms and tomatoes and cook about 2 minutes.
4. Add the spinach and cook until wilted, about 1 or 2
   minutes.
5. Season to taste with salt, black pepper, and garlic powder.
6. Divide the vegetable mixture equally among the capsicum.
7. Slightly undercook your rice or potatoes before adding.
8. Top off each capsicum half with some of the beaten
   eggs. Add the bacon, if using.
9. Place the stuffed peppers in the oven, on a baking sheet,
   and bake for 40 minutes.