Kick-start your weekend with these breakfast stuffed peppers filled with eggs, hearty beans, kale and taco seasoning. If the pepper isn’t laying flat when you are about to fill it, shave off a small piece from the back side (but not all the way through) to help the filling stay in place.
Ingredients
- 4 large red bell peppers
- cooking spray
- 3/4 teaspoon salt, divided
- 2 teaspoons extra-virgin olive oil
- 1 yellow onion, finely chopped
- 1 plum tomato, chopped
- 3 cups stemmed and chopped kale
- 1 (15-ounce) can no-salt-added black beans, rinsed
- 1 tablespoon salt-free taco seasoning mix (such as mrs. dash)
- 6 large eggs, beaten
- 1 cup shredded mexican-style cheese blend
- crushed red pepper for garnish (optional)
Directions
- Preheat oven to 425°F. Cut bell peppers in half lengthwise, keeping stems intact. Remove and discard ribs and seeds,. Lightly coat a 13-by-9-inch baking dish with cooking spray. Arrange the pepper halves cut-side up in the dish; sprinkle with 1/4 teaspoon salt. Lightly coat the peppers with cooking spray. Bake until tender-crisp, about 15 minutes. Remove from oven; reduce oven temperature to 400°F.
- Meanwhile, heat oil in a large skillet over medium-high heat until shimmering. Add onion; cook, stirring often, until translucent, 4 to 5 minutes. Stir in tomato; cook, stirring occasionally, until the tomato turns soft and jammy, 3 to 4 minutes. Stir in kale; cook, stirring occasionally, until wilted, about 2 minutes. Stir in beans, taco seasoning and the remaining 1/2 teaspoon salt; gently stir to combine. Remove from heat.
- Divide beaten eggs among the pepper halves. Spoon about 1/2 cup bean mixture into each pepper half; top with cheese. Bake until the peppers are tender, the eggs are set and the cheese is melted, 20 to 25 minutes. Sprinkle with crushed red pepper, if desired.