Kale & Bacon Breakfast Stuffed Peppers

Get this delicious recipe for breakfast stuffed peppers. They’re pretty, tasty and healthy too!

Kale & Bacon Breakfast Stuffed Peppers

Yesterday we gave you 10 great ideas for using kale in your everyday cooking. The idea is that you can get one of those big bags of chopped kale and then use it by the handful here and there to add flavor and nutrients to your meals. Today we’re showing you how to use that chopped kale in breakfast stuffed peppers. These are such a great idea for when you have people staying over, or just for a fun weekend morning twist.

I got this recipe from Produce for Kids so you know it’ll be healthy and kid-friendly too. I actually photographed the recipe for them for their website awhile ago. The best part was the post-photoshoot taste test. Mmmmm.

To make these stuffed peppers you saute some onions, tomatoes, kale and chopped bacon in a pan. Then spoon it into pepper halves. You can do this the night before. Put them in a single layer in a casserole dish and cover with plastic wrap. When you’re ready to make them, whisk up some eggs and pour them into the peppers. Bake until eggs are set, about 25 minutes. Then top with shredded cheese and put them back into the oven for it to melt. Serve the stuffed peppers topped with salsa. They’re so fun, tasty and healthy. I can’t wait for you to try them.

Kale & Bacon Breakfast Stuffed Peppers

Yield: 4 servings

Prep Time: 10 minutes

Cook Time: 30 minutes

Total Time: 40 minutes


  • 2 bell peppers, seeded, cut in half lengthwise
  • 1 tsp. olive oil
  • 1/2 sweet onion, diced
  • 1/2 tomato, seeded, chopped
  • 3 slices bacon, chopped
  • 1 cup baby kale
  • 4 larges eggs
  • 2 Tbsp. 1% milk
  • 1/2 cup shredded lowfat 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. 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.
Recipe and picture courtesy of Produce for Kids.
Disclosure: I have an ongoing working relationship with Produce for Kids where I photograph their recipes, develop some recipes and promote that work on my blog COOKtheSTORY and in social media. I have not been compensated to share or promote today’s recipe. I just really like it and asked them if I could use it as part of our kale series. They said yes. All opinions are my own.

Christine Pittman

Christine is the Senior Editor and Owner of The Cookful, COOKtheSTORY and IsThisThatFood. Her sites reach over 1.5 million readers per month, which means that things can get a bit crazy. She's constantly writing, taking pictures, editing, managing contributors, and, oh yeah, cooking. To say that she wears many hats is an understatement - there are many hats, and also many shirts, shoes, pants, and even the odd cape!