Heat oven at 350 F. Meanwhile, cook collards in vegetable broth and water for 20 minutes or until desired tenderness. Drain well, set aside to cool and chop into small pieces. Brown green pepper, onion, and garlic in olive oil. Drain veggies well. Combine cheeses with sour cream and seasoning. Stir in collards, turkey bacon, and veggies and add mixture to a lightly oiled 1 1/2 quart casserole dish. Bake uncovered for at least 20 minutes or until warmed thoroughly. Serve with sliced vegetables.