All ingredients are individually packaged, but our central facility
is not certified allergen-free. Furthermore, ingredient contents
may vary. Please check recipe cards and ingredient packaging for
allergens and nutrition facts.
If you have serious allergies, please use your best judgment or
consult a health professional to decide if our meals are safe for
A note about serious food allergies
You've made that promise, the one you've made before and broken, but this time are going to keep: This fall, after a summer filled with cookouts, you're going to eat healthily. But… but… after a long day at the office and a long drive home, all you've been craving is a sausage pizza. Don't renege on that promise yet; these calorie-and-carb conscious stuffed peppers deliver the same great flavors of a sausage pizza, without the carbs and guilt. Now, the chocolate ice cream that's burning a hole in your freezer… that we can't help you with.
Due to our just-in-time sourcing model, we may have to send you a
substitute ingredient. Not to worry! We make sure every ingredient
sent to you meets our high quality standards. We’ll keep you
informed should a switch occur, so please check the ingredient
labels in your meal bag.
You Will Need
Medium Non-Stick Pan
Before You Cook
To ensure food safety, the FDA recommends the following as minimum internal cooking temperatures:
Steak and Pork 145° F (rest cooked meat, 3 minutes) |
Seafood 145° F |
Chicken 165° F |
Ground Beef 160° F |
Ground Turkey 165° F |
Ground Pork 160° F
Customize It Instructions
If using ground pork, follow same instructions as Italian sausage in Step 3, adding 1/4 tsp. salt and a pinch of pepper.
If using ground beef, follow same instructions as Italian sausage in Step 3, adding 1/4 tsp. salt and a pinch of pepper.
If using ground turkey, follow same instructions as Italian sausage in Step 3, adding 1/4 tsp. salt and a pinch of pepper, and breaking up with a spoon until no pink remains, 7-9 minutes.
Prepare the Ingredients
Halve green bell peppers lengthwise and remove seeds and ribs.
Stem kale and coarsely chop.
On a separate cutting board, remove Italian sausage from casing.
Roast the Peppers
Place green bell peppers on prepared baking sheet, cut side down, and spray with cooking spray.
Roast in hot oven until tender and lightly browned, 16-18 minutes.
While peppers roast, make filling.
Make the Filling
Place a medium non-stick pan over medium-high heat. Add Italian sausage to hot pan. Cook, breaking up with a spoon, until no pink remains, 4-6 minutes.
Add kale and stir often until wilted, 1-2 minutes.
Add sauce and stir until warmed through, 30-60 seconds.
Remove from burner and stir in cream cheese until combined.
Stuff and Bake the Peppers
Carefully, flip roasted peppers to cut side up. Divide filling between each pepper and top with mozzarella.
Roast until cheese is melted, 8-10 minutes.
Finish the Dish
Plate dish as pictured on front of card. Bon appétit!
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