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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.

Kale & Bacon Breakfast Stuffed Peppers
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Servings 4 Prep Time 10minutes
Cook Time 30minutes
Servings 4 Prep Time 10minutes
Cook Time 30minutes
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.
Ingredients
  • 2 large green bell peppers, seeded, cut in half lengthwise
  • 1 teaspoon olive oil
  • 1/2 sweet onion, diced
  • 1/2 medium tomato, seeded, chopped
  • 3 slices bacon, cooked, chopped
  • 1 cup chopped kale, tough stems removed
  • 4 large eggs
  • 2 tablespoons 1% milk
  • 1/2 cup shredded lowfat mozzarella cheese
  • 1/2 cup salsa
Directions
  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
  • Calories 435
  • Fat 8.24g
  • Protein 15.14g
  • Carbohydrates 4g
  • Fiber 7.09g
  • Sodium 541mg
  • Calcium 820mg
  • Iron 6.15mg
Tags , , , , , ,
Servings 4 Prep Time 10minutes
Cook Time 30minutes
Servings 4 Prep Time 10minutes
Cook Time 30minutes
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.
Ingredients
  • 2 large green bell peppers, seeded, cut in half lengthwise
  • 1 teaspoon olive oil
  • 1/2 sweet onion, diced
  • 1/2 medium tomato, seeded, chopped
  • 3 slices bacon, cooked, chopped
  • 1 cup chopped kale, tough stems removed
  • 4 large eggs
  • 2 tablespoons 1% milk
  • 1/2 cup shredded lowfat mozzarella cheese
  • 1/2 cup salsa
Directions
  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
  • Calories 435
  • Fat 8.24g
  • Protein 15.14g
  • Carbohydrates 4g
  • Fiber 7.09g
  • Sodium 541mg
  • Calcium 820mg
  • Iron 6.15mg
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