You've made that promise, the one you've made before and broken, but this time are going to keep: This summer, 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.
Halve bell peppers lengthwise and remove seeds and ribs.
Stem kale and coarsely chop.
Remove sausage from casing.
Roast the Peppers
Place peppers on prepared baking sheet and spray with cooking spray.
Roast in hot oven until tender and lightly browned, 15 minutes.
While peppers roast, make filling.
Make the Filling
Place a medium non-stick pan over medium-high heat and add 1 tsp. olive oil. Add sausage to hot pan, Cook, breaking up with a spoon, until browned and no pink remains, 3-5 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.
Stuff and Bake Peppers
Carefully, flip roasted peppers to cut side up. Divide filling between each pepper and top with cheese.
Roast until cheese is melted, 8-10 minutes.
Finish the Dish
Plate dish as pictured on front of card. Bon appétit!