Kale & Bacon Stuffed Peppers
Serves: 4
Prep time: 
Cook time: 
Total time: 
  • 2 large Red Sun Farms®/Golden Sun® bell peppers, seeded, cut in half lengthwise
  • 1 tsp. olive oil
  • ½ small onion, diced
  • ½ medium Red Sun Farms®/Golden Sun® tomato, seeded, chopped
  • 3 slices bacon, cooked, chopped
  • 1 cup kale, tough stems removed, chopped
  • 4 large eggs
  • 2 Tbsp. 1% milk
  • ½ cup lowfat shredded mozzarella cheese
  • ½ 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.
For a complete meal, serve with:
• ½ cup roasted sweet potatoes
Nutrition Information
Serving size: 4 Calories: 435 Fat: 8.24g Carbohydrates: 4g Fiber: 7.09g Protein: 15.14g