Recipes
Protein Packed Pepper Stack
4 servings
25 minutes total
Shopping list
Ingredients
- 1 large red bell pepper
- 1 ripe Hass avocado
- 1 lime, for juice
- 1 lb ground meatloaf blend (beef/pork)
- 1 tablespoon everything bagel seasoning (+ more, optional for serving)
- 2 tablespoons ghee (clarified butter)
- 4 large eggs
Steps
- Cut pepper into 4 (½-inch-thick) rings, discarding membranes and seeds. Halve avocado, scoop out flesh, place in small bowl, and smash lightly. Juice lime (1 tablespoon) and stir juice into avocado; set aside. Place meat and seasoning in medium bowl and mix until thoroughly blended. Arrange pepper rings on flat surface; divide meat mixture into 4 portions and press into pepper rings (wash hands).
- Preheat large sauté pan on medium-high 2–3 minutes. Melt ghee in pan, then add patties; cook 3–4 minutes on each side until browned and 160°F. Remove from pan and cover loosely.
- Reduce heat to medium. Crack eggs into same pan. Cover and fry 1–2 minutes until eggs are crisp around edges and yolks are slightly runny (or desired doneness). Spread avocado mixture evenly over beef patties. Top each with 1 fried egg; sprinkle with additional seasoning, if using. Serve.
Amount per ¼ recipe serving: Calories 390, Total Fat 36g, Sat Fat 11g, Trans Fat 0g, Chol 250mg, Sodium 280mg, Total Carb 10g, Fiber 4g, Total Sugar 4g, (Incl. 0g Added Sugars), Protein 22g, Vitamin D 6%, Calc 4%, Iron 15%, Potassium 8%