Get this delicious recipe for breakfast stuffed peppers. They’re pretty, tasty and healthy too!
Stuffed peppers for breakfast? You read that correctly. While classic stuffed peppers have ingredients like rice and ground beef in them, we’re switching it up to make this version perfect for brunch. They have a delicious mixture inside with eggs, bacon, and healthy kale.
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.
I’ve already given 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.
How To Make Breakfast Stuffed Peppers
To make these stuffed peppers you first sauté 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.Print
- 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 large eggs
- 2 Tbsp. 1% milk
- 1/2 cup shredded lowfat mozzarella cheese
- 1/2 cup salsa
- Preheat oven to 350°F.
- Arrange pepper halves in 13×9-inch baking dish.
- 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.
- Whisk eggs and milk in small bowl until well blended. Pour evenly over vegetable mixture in pepper halves.
- Bake 25-30 minutes. Remove from oven, top peppers with cheese and return to oven. Bake 5 minutes, or until cheese is melted.
- Top each pepper with 2 Tbsp. salsa.
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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.
This post originally appeared in December 2016 and was revised and republished in January 2023.