MU Extension MU Extension       University of Missouri    ●    Columbia    ●    Kansas City       Missouri S&T     ●    St. Louis - Food and Fitness

Kale and Bacon Stuffed PeppersKale and Bacon Stuffed Peppers

Prepared by: Amy Vance,
Nutrition Specialist,
University of Missouri Extension
January 11, 2015


Yield: 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 350F. Arrange pepper halves in 13x9-inch baking dish.
  2. Heat oil in skillet over medium heat; add onion and cook 3 minutes.
  3. Add tomatoes, bacon and kale, and cook 2-3 minutes.
  4. Spoon vegetables into pepper halves.
  5. Whisk eggs and milk in small bowl until well blended. Pour evenly over vegetable mixture in pepper halves.
  6. Bake 25-30 minutes. Remove from oven, top peppers with cheese and return to oven. Bake 5 minutes, or until cheese is melted.
  7. Top each pepper with 2 Tbsp. salsa.



Nutrition information per serving 

Calories: 435

Total Fat: 8.25g

Sodium 541mg
Carbohydrates 4g
Protein 15g






Back to recipes index



Funded in part by USDA SNAP.

Running out of money for food? Contact your local food stamp office or go online to hht For more information, call MU Extension's Show-Me Nutrition line at 1-888-515-0016.


University of Missouri logo links to

Site Administrator:
Copyright  ADA  Equal Opportunity

MissouriFamilies is produced by the College of Human Environmental Sciences,
Extension Division, University of Missouri

Last update: Thursday, January 29, 2015