Stuffed Peppers with Sausage and Kale

Preheat oven to 400°F.

Cut peppers in half the long way and clean out seeds. Place on a sheet pan, drizzle with extra virgin olive oil and season with salt. Roast in the oven for 20 minutes.

Cook rice according to package directions and set aside.

In a large sauté pan, heat 2 tablespoons of olive oil and cook the sausage with the herbs, breaking the meat up and cook until no longer pink. Add in the onion and garlic and cook for a few minutes longer. Add in the tomatoes and kale and cook for another 5 minutes or until softened. Season with salt and pepper to taste and set aside to cool. Mix in rice and cheese.

Stuff the peppers with the meat and rice stuffing and return to oven to bake for 25-30 minutes.

Serve alongside a fresh salad of Olivia’s Spring Mix! Makes great leftovers as well.