Kale & Bacon Breakfast Stuffed Peppers

Serves: 4

Get a hearty dose of veggies first thing in the morning with these breakfast stuffed peppers. They're filled with veggies and packed with protein for a filling breakfast any day of the week.

Photography by Christine Pittman in partnership with Produce for Kids.


  1. 2 bell peppers, seeded, cut in half lengthwise
  2. 1 teaspoon olive oil
  3. 1/2 sweet onion, diced
  4. 1/2 tomato, seeded, chopped
  5. 3 slices bacon, chopped
  6. 1 cup baby kale
  7. 4 larges eggs
  8. 2 tablespoons 1% milk
  9. 1/2 cup shredded lowfat mozzarella cheese
  10. 1/2 cup salsa


  1. Preheat oven to 350°F.
  2. Arrange pepper halves in 13x9-inch baking dish.
  3. Heat oil in skillet over medium heat; add onion and cook 3 minutes. Add tomatoes, bacon and kale, and cook 2-3 minutes. Spoon vegetables into pepper halves.
  4. Whisk eggs and milk in small bowl until well blended. Pour evenly over vegetable mixture in pepper halves.
  5. Bake 25-30 minutes. Remove from oven, top peppers with cheese and return to oven. Bake 5 minutes, or until cheese is melted.
  6. Top each pepper with 2 Tbsp. salsa.

Suggested Sides

1/2 cup roasted sweet potatoes

Nutritional Value

  1. Calories 435
  2. Fat 8.24g
  3. Protein 15.14g
  4. Carbohydrates 4g
  5. Fiber 7.09g
  6. Sodium 541mg
  7. Calcium 820mg
  8. Iron 6.15mg
  9. ​*Nutritional information is for complete meal with suggested sides


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