Description
A nutritious and flavorful breakfast option featuring bell peppers stuffed with a savory mixture of kale, bacon, eggs, and cheese, baked until perfectly tender and topped with fresh salsa.
Ingredients
Scale
Vegetables & Produce
- 2 bell peppers, seeded, cut in half lengthwise
- ½ sweet onion, diced
- ½ tomato, seeded, chopped
- 1 cup baby kale
- ½ cup salsa
Protein & Dairy
- 3 slices bacon, chopped
- 4 large eggs
- 2 Tbsp. 1% milk
- ½ cup shredded lowfat mozzarella cheese
Other
- 1 tsp. olive oil
Instructions
- Preheat oven: Preheat your oven to 350°F to prepare for baking the stuffed peppers.
- Prepare peppers: Arrange the halved and seeded bell peppers cut side up in a 13×9-inch baking dish, creating the base for stuffing.
- Cook filling: Heat olive oil in a skillet over medium heat. Add the diced onion and cook for 3 minutes until softened. Then add the chopped tomato, bacon, and baby kale; cook for an additional 2 to 3 minutes until bacon is partially cooked and kale is wilted. Spoon this vegetable and bacon mixture evenly into each pepper half.
- Mix eggs: In a small bowl, whisk together the eggs and 1% milk until fully blended and smooth. Pour this egg mixture evenly over the vegetable-filled pepper halves in the baking dish.
- Bake peppers: Place the baking dish in the oven and bake for 25 to 30 minutes, allowing the eggs to set and peppers to soften.
- Add cheese: Remove the dish from the oven and sprinkle shredded lowfat mozzarella cheese over each pepper half. Return to the oven and bake for an additional 5 minutes, or until the cheese is melted and bubbly.
- Finish and serve: Remove from the oven and top each stuffed pepper with about 2 tablespoons of salsa before serving for a fresh, tangy finish.
Notes
- You can substitute turkey bacon or vegetarian bacon strips for a lighter or vegetarian option.
- For a spicier dish, use a salsa with jalapeños or add some diced chili peppers to the filling.
- If you prefer softer peppers, you may parboil the pepper halves for 3-4 minutes before stuffing and baking.
- Leftovers can be refrigerated in an airtight container for up to 3 days and reheated in the oven or microwave.
- Prep Time: 15 minutes
- Cook Time: 35 minutes
- Category: Breakfast
- Method: Baking
- Cuisine: American
Keywords: kale stuffed peppers, bacon breakfast, baked eggs, healthy breakfast, stuffed bell peppers
