Dinner

Kale & Bacon Breakfast Stuffed Peppers Recipe

BySophie Carsel February 11, 2026February 11, 2026

Introduction

Start your day with these flavorful Kale & Bacon Breakfast Stuffed Peppers. They combine fresh veggies, savory bacon, and creamy eggs inside sweet bell peppers for a nutritious and satisfying breakfast.

Ingredients

2 bell peppers, seeded, cut in half lengthwise
1 tsp. olive oil
½ sweet onion, diced
½ tomato, seeded, chopped
3 slices bacon, chopped
1 cup baby kale
4 large eggs
2 Tbsp. 1% milk
½ cup shredded lowfat mozzarella cheese
½ cup salsa

Instructions

Step 1: Preheat your oven to 350°F (175°C). Arrange the pepper halves in a 13×9-inch baking dish, cut side up.
Step 2: Heat olive oil in a skillet over medium heat. Add the diced onion and cook for 3 minutes until softened. Stir in the chopped tomato, bacon, and baby kale, cooking for another 2–3 minutes until the bacon is slightly crisp and the kale is wilted.
Step 3: Spoon the cooked vegetable and bacon mixture evenly into each pepper half.
Step 4: In a small bowl, whisk together the eggs and milk until well blended. Pour the egg mixture evenly over the stuffed peppers.
Step 5: Bake the peppers for 25–30 minutes, until the eggs are mostly set. Remove the dish from the oven, sprinkle the shredded mozzarella cheese on top of each pepper, and return to the oven for another 5 minutes until the cheese has melted.
Step 6: Remove from the oven and top each stuffed pepper with about 2 tablespoons of salsa before serving.

Tips & Variations

Use different colored bell peppers for a vibrant dish and slight flavor variations.
For a vegetarian option, omit bacon and add extra kale or mushrooms.
Try swapping mozzarella for cheddar or pepper jack cheese for more flavor.
Use fresh salsa or pico de gallo to add brightness and a little heat.

Storage

Store leftover stuffed peppers in an airtight container in the refrigerator for up to 3 days. Reheat gently in the microwave or oven until warmed through. These peppers also freeze well—wrap individually and freeze for up to 1 month. Thaw overnight in the fridge before reheating.

How to Serve

The image shows a halved green bell pepper stuffed with layers of melted white cheese, bright red tomato chunks, and green spinach pieces, all cooked together so they blend smoothly. The top layer has some small bits of bacon or ham, adding texture and a bit of reddish-brown color. The stuffed pepper sits on a white plate, and next to it are small orange sweet potato cubes. A white marbled surface is visible in the background. Photo taken with an iphone --ar 4:5 --v 7

Serve this delicious recipe with your favorite sides.

FAQs

Can I prepare these stuffed peppers ahead of time?

Yes, you can prepare the filling and stuff the peppers a day ahead. Keep them covered in the refrigerator and bake right before serving for the best texture.