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  • 24 baby sweet peppers
  • 2 Tbsp olive oil
  • 1/2 cup chopped onion
  • 1 lb Italian sausage
  • 4 cups finely chopped kale
  • 1 tsp garlic powder
  • 1 tsp dried oregano
  • 1/2 tsp salt
  • Juice from 1/2 lemon
  • 2 eggs


  • Start by heating the olive oil in a large pan until hot. Add the onion and sausage and saute until cooked.

  • While waiting for the sausage to cook, chop the kale. I suggest working in smaller manageable batches
  • Now that the sausage is cooked and the kale is chopped, add the kale, garlic powder, oregano, salt and lemon juice.
  • Stir until the kale is wilted, then take the pan off the heat to let the filling cool.
  • While the filling cools, you can work on the peppers. Clean them well, cut off the tops and use a spoon to remove the seeds and ribs. This would also be the perfect opportunity to preheat your oven to 400 degrees F.
  • Once your filling is cooled enough to not cook your eggs, add them and mix together.
  • Stuff the mixture into each individual pepper. Using your hands works best.
  • Now throw them into the oven for 15 minutes, and finish them under the broiler for a few minutes to brown the skin. ENJOY! THEY ARE DELICIOUS!


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