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Preheat oven to 375 degrees Fahrenheit.
Wash bell peppers and slice off tops, setting tops aside. Place bell peppers on a baking sheet.
Dice red onion and extra bell pepper bits from around the stem.
In a saute pan, heat coconut oil until liquefied. Add red onion and diced bell pepper and saute for about 2 minutes. Add chopped mushroom and spinach and saute for another 2 minutes until cooked down. Add oregano and salt and pepper to vegetables.
Using a slotted spoon to allow extra cooking liquid to drain, evenly distribute cooked vegetables among the bell peppers.
Slowly pour beaten eggs over each bell pepper, allowing time for eggs to seep through vegetables to avoid spilling over.
Place stuffed bell peppers in oven and cook for 40 minutes.
These stuffed bell peppers are the perfect veggie and protein-packed breakfast to get your day started on the right foot. Better yet, you can make a batch of these ahead of time and reheat them on those busy mornings on the go.
Serving Size 1 Pepper
* Percent Daily Values are based on a 2,000 calorie diet. Your daily value may be higher or lower depending on your calorie needs.
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