Creamy Sausage and Kale Stuffed Peppers
with crispy Parmesan panko
Prep & Cook Time: 30-40 min.
Cook Within: 5 days
Difficulty Level: Intermediate
Spice Level: Not Spicy
Contains: Milk, Wheat
Share this meal with friends! Each tender pepper is perfectly stuffed with tasty Italian sausage, fresh kale, and lightly toasted cheesy breadcrumbs. It's a meal they'll never forget.
In Your Box (serves 2)
- 3 Green Bell Peppers
- 8 oz. Italian Pork Sausage
- 1 Yellow Onion
- 2 oz. Kale
- 2 Garlic Cloves
- 1 tsp. Garlic Pepper
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.
Nutrition (per serving) WPemnrPk
You Will Need
- Olive Oil
- Cooking Spray
- 1 Baking Sheet
- 1 Large 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 diced chicken breasts, pat dry. Follow same instructions as Italian sausage in Step 3, stirring occasionally until chicken reaches minimum internal temperature, 5-7 minutes.
If using ground beef, follow same instructions as Italian sausage in Step 3, breaking up until beef reaches minimum internal temperature, 4-6 minutes.
If using ground turkey, follow same instructions as Italian sausage in Step 3, breaking up until turkey reaches minimum internal temperature, 7-9 minutes.
Start the Peppers
Stem and halve peppers. Remove seeds and ribs.Place peppers on prepared baking sheet, cut-side down, and spray with cooking spray.Roast in hot oven until tender and lightly browned, 12-14 minutes.While peppers roast, continue recipe.
Prepare the Ingredients
Stem kale and cut into 1/2" strips.Halve and peel onion. Cut halves into 1/4" dice.Mince garlic.Remove Italian sausage from casing, if necessary.
Cook the Filling
Place a large non-stick pan over medium-high heat. Add 1 tsp. olive oil, Italian sausage, and onions to hot pan. Break into smaller pieces until no pink remains and sausage reaches a minimum internal temperature of 160 degrees, 4-6 minutes.Add garlic and kale. Stir occasionally until kale is wilted, 1-2 minutes.Add flour and stir until no dry flour remains.Add 1/2 cup water, 1/4 tsp. salt, garlic pepper, softened cream cheese, and half the Parmesan (reserve remaining for topping). Stir occasionally until mixture thickens slightly, 2-3 minutes.Remove from burner.
Fill the Peppers
After 12-14 minutes, carefully remove peppers from oven. Flip peppers cut-side up.Evenly divide filling between pepper halves. Top evenly with panko and remaining Parmesan. Peppers will be hot! Use a utensil.If peppers are too large to fill completely, fill 4 halves and roast 3-4 minutes longer. Remaining pepper is yours to use as you please!
Bake Peppers and Finish Dish
Roast again in hot oven until filling is warmed through and topping is lightly browned, 6-8 minutes.Carefully remove from oven.Plate dish as pictured on front of card. Bon appétit!
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