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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

 

Ingredients

  • 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

 

Preparation

  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

 

 

 

 

 

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Funded in part by USDA SNAP.

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

 


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Last update: Thursday, January 29, 2015