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Red Bell Pepper Filled with Creamy Eggs and Spinach Recipe

Atkins Red Bell Pepper Filled with Creamy Eggs and Spinach
Net Atkins Count ™
Prep Time: 10 Minutes
Cook Time: 10 Minutes
Phase: Phase 1
Difficulty: Easy
* Any adjustments made to the serving values will only update the ingredients of that recipe and not change the directions.









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  • 1/2 medium (approx 2-3/4" long, 2-1/2" dia) Red Sweet Pepper
  • 1 tablespoon Extra Virgin Olive Oil
  • 2 cup Baby Spinach
  • 2 large Egg (Whole)
  • 2 tbsp Heavy Cream
  • 1/4 cup, shredded Monterey Jack Cheese


  1. Cut bell pepper in half.  Slice small slice off the bottom so it will stand up right (be sure not to cut too much otherwise filling will drain out).  Place in a pan with a small amount of water and steam over medium heat until the pepper is tender.  Set aside on a serving plate.    
  2. Sauté 2 cups spinach in the oil until wilted.  While cooking, beat the eggs with the cream and add the cheese (reserve a small amount for serving). 
  3. Pour the egg mixture into the pan with the spinach and cook over medium heat until the eggs are set but have a creamy texture (do not over cook) and season with salt and freshly ground black pepper. 
  4. Spoon the egg mixture into the pepper, top with reserved cheese and serve immediately.    

Cooking Tip

Whether you're feeding a family or cooking for one, you can update the serving settings above to reveal the required amount of ingredients.

How we calculate the Net Atkins Count™

In the Atkins Nutritional Approach®, the Net Atkins Count™ is calculated by subtracting the number of grams of fiber and polyols (such as glycerin and sugar alcohols) from the total grams of carbohydrates in whole foods. This reflects the idea that fiber and polyols minimally impacts blood sugar levels at the doses present in the products.