Stuffed Bell Peppers
By Ro Morse
PADUCAH, KY - Banks Market Recipe of the Week - Serves 4

2 bell peppers, any color, cut in half lengthwise, seeds removed
5 large eggs
2 cups kale, stems removed, sliced thin
¼ cup extra virgin olive oil
¼ small onion, diced
4 turkey pork or turkey sausages, crumbled (optional)
½ cup pumpkin seeds, no shells
Ground black pepper

Preheat the oven to 400º. Rub pepper halves with a bit of the olive oil, inside and out, sprinkle with salt, and set aside. In a bowl, scramble the eggs with a small pinch of salt. Set aside. In a skillet, over medium heat, warm the remainder of the olive oil. Add onions and sausage, and saute until onions are tender. Add kale and cook until reduced. Mix kale mixture in with the eggs, and spoon into the 4 pepper halves until peppers are full. If peppers are a little under filled, crack another egg and add to the mix. Bake on a baking sheet or casserole dish for 25-40 minutes, or until eggs are set. Sprinkle with the pumpkin seeds.

This recipe is shared October 24-28, 2016 
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Ro's recipes are sponsored by Banks Market
on Lone Oak Road in Paducah, KY.
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Published 09:58 PM, Sunday Oct. 23, 2016
Updated 10:11 PM, Sunday Oct. 23, 2016