Kale and Bacon Stuffed Peppers recipe

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Kale and Bacon Stuffed Peppers

Makes 4 servings


  • 2 bell peppers, seeded, cut in half lengthwise
  • 1 teaspoon olive oil
  • 1/2 sweet onion, diced
  • 1/2 tomato, seeded, chopped
  • 3 slices bacon, chopped
  • 1 cup kale
  • 4 eggs
  • 2 tablespoons 1% milk
  • 1/2 cup shredded low-fat mozzarella cheese
  • 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.
  4. Add tomatoes, bacon and kale, and cook 2-3 minutes.
  5. Spoon vegetables into pepper halves.
  6. Whisk eggs and milk in small bowl until well blended.
  7. Pour evenly over vegetable mixture in pepper halves.
  8. Bake 25-30 minutes.
  9. Remove from oven, top peppers with cheese and return to oven.
  10. Bake 5 minutes, or until cheese is melted.
  11. Top each pepper with 2 Tbsp. salsa.

Nutritional information per serving: Calories 435; Fat 8.25 g; Protein 15 g; Carbohydrates 4g; Sodium 541 mg

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