
Preheat the oven to 400°F.
Cut bell peppers in half lengthwise, removing seeds and ribs.
Set peppers cut side up on a parchment-lined baking sheet and brush all over with olive oil. Bake for about 20 minutes, or until they begin to soften. When finished, drain the water out of each pepper and reduce oven temperature to 350°F.
Meanwhile, in a microwave safe bowl, steam kale with 2 Tablespoons of water on high for 1 minute, or until wilted.
Combine kale with remaining filling ingredients and spoon equally amongst cooked peppers.
Combine topping ingredients and sprinkle on top of the filling.
Cook until golden brown and bubbly, about 30 minutes.
Chef’s note:
Add 1 cup cooked crumbled sausage or 1 cup of drained, rinsed chickpeas to the filling for an even higher protein meal.
Nutrition information is estimated based on the ingredients and cooking instructions as described in each recipe and is intended to be used for informational purposes only. Please note that nutrition details may vary based on methods of preparation, origin and freshness of ingredients used.
Nutritional breakdown per serving (1 full pepper or 2 halves):
386 calories
Fat 23g
Carbs 22g
Cholesterol 85mg
Protein 24g