You've made that promise, the one you've made before and broken, but this time are going to keep: This spring, 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
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 sausage to hot pan. Cook, breaking up with a spoon, until no pink remains, 4-6 minutes.
If using ground pork, cook, breaking up meat with a spoon, until no pink remains, 5-7 minutes.
Add kale and stir often until wilted, 1-2 minutes.
Add marinara 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 cheese.
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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