Meal Kit
Creamy Sausage and Kale Stuffed Peppers
with crispy Parmesan panko
Prep & Cook Time: 30-40 min.
Spice Level: Not Spicy
Cook Within: 5 days
Contains: Milk, Wheat
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Under %{max_calories} caloriesUnder 35g carbs
Chef
Laura Alpern
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 Pepper
- 8 oz. Italian Pork Sausage
- 1 Onion
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2 oz. Light Cream Cheese
- 2 oz. Kale
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1 oz. Grated Parmesan Cheese
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2 Tbsp. Panko Breadcrumbs
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¼ oz. Flour
- 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.
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Nutrition (per serving) WPemnrPk
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Calories520
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Carbohydrates31g
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Net Carbs25g
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Fat32g
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Protein31g
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Sodium1560mg
Recipe Steps
You Will Need
- Olive Oil
- Salt
- Cooking Spray
- 1 Baking Sheet
- 1 Large Non-Stick Pan
Before You Cook
Cooking Guidelines
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
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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.
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If using ground beef, follow same instructions as Italian sausage in Step 3, breaking up until beef reaches minimum internal temperature, 4-6 minutes.
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If using ground turkey, follow same instructions as Italian sausage in Step 3, breaking up until turkey reaches minimum internal temperature, 7-9 minutes.
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1 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. -
2 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. -
3 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. -
4 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! -
5 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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