Ingredients
Scale
- 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
Instructions
- 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 2Â Tbsp. salsa.
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Notes
Recipe and picture courtesy of Produce for Kids.