Breakfast Stuffed Bell Peppers

Servings: 4
Calories: 210.2kcal (per serving)
Fat: 15.8g (per serving)
Carbs: 6.3g (per serving)
Protein: 11.0g (per serving)

About

Looking for the perfect breakfast meal prep? You can have four breakfasts ready to go when you make this stuffed pepper recipe. There is loads of protein from crunchy kale and crispy bacon. Of course, no breakfast is complete without gooey cheese and a fried egg! Enjoy this meal for yourself, or you can happily make this a meal for 2-4 people.

Ingredients

11 oz, raw, yields bell pepper
4 teaspoon olive oil
½ teaspoon salt
½ teaspoon black pepper
½ cup, chopped kale
2 tablespoon bacon bits
1 ½ ounce sharp cheddar cheese
½ tablespoon olive oil
4 large egg

Instructions

Preheat an oven to 375 degrees. Prepare the bell peppers by slicing two whole peppers into halves. Remove the stems and seeds. Drizzle a teaspoon of olive into each pepper half, and sprinkle the salt and pepper evenly over them.
Chop the kale if necessary, and press a ¼ of the yield into each pepper. Top the peppers off with an even distribution of the bacon and cheddar cheese.
Arrange the stuffed peppers in an oven-safe pan. Cover the pan with foil, and bake the peppers for 25 minutes.
Meanwhile, heat the second amount of olive oil in a large skillet, and fry the four eggs to your liking in the oil. Top off each cooked bell pepper half with a fried egg and enjoy!