1 – 1 ½ lbs Italian Pork Sausage Links

2 oz. Kale

3 Bell Peppers of Various Colors

1 ½ oz. Cream Cheese  

6 oz. Shredded Mozzarella

One Jar of Delicae Gourmet’s Sun-Dried Tomato & Basil Pasta Sauce


From Your Pantry You Will Need:

Cooking Spray

1 Baking Sheet

Aluminum Foil

1 Medium Non-Stick Pan


Before Cooking:

Preheat oven to 400 degrees

Rinse produce and pat dry

Cover a baking sheet with foil and spray with cooking spray


  1. Prepare the Ingredients

Cut bell peppers in half lengthwise, remove seeds and ribs. Stem kale and chop coarsely.

Remove Italian sausage from casing on a separate cutting board.


  1. Roast the Peppers

Arrange bell peppers on your prepared baking sheet, cut side down, and spray with cooking spray. Roast in hot oven until tender and lightly browned, 16-18 minutes. While peppers roast, make filling.


  1. Make the Filling

Place your non-stick pan over medium-high heat. Add ground sausage to hot pan. Cook breaking up with a spoon until no pink remains, 4-6 minutes. Add chopped kale and stir often until wilted, 1-2 minutes. Add Sun-Dried Tomato & Basil Pasta Sauce and stir until warmed through, 30-60 seconds. Remove pan from burner and stir in cream cheese until combined.


  1. Stuff and Bake the Peppers

Carefully, turn roasted peppers to cut side up. Evenly divide filling between each pepper and sprinkle tops with mozzarella cheese. Return to oven and bake until cheese is melted, 8-10 minutes.


  1. Plate dish and serve.

Transfer to plates and serve.


Serves 4