2large green bell peppersseeded, cut in half lengthwise
1teaspoonolive oil
1/2sweet oniondiced
1/2medium tomatoseeded, chopped
3slicesbaconcooked, chopped
1cupchopped kaletough stems removed
4large eggs
2tablespoons1% milk
1/2cupshredded low-fat mozzarella cheese
1/2cupsalsa
Instructions
Preheat oven to 350°F.
Arrange pepper halves in 13x9-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.
Notes
Feel free to experiment with the ingredients you would like to stuff your peppers with. Breakfast sausage would also be delicious!