Open Faced Stuffed Bell Peppers

The title to this recipe is pretty much self explanatory. It was a simple and light dinner the husband and I enjoyed over some wine and everything about it was satisfying. Sometimes something as simple as a meal can take you from all the chaos and lists you need to check off. I ate this and forgot all about my exam that was coming up, I just enjoyed the tastes of the bell pepper, the sweetness of the wine and the great company.

Food has become, for a lot of people, something we need to get done, check off the list, and then get back to our hectic lives. When, food should serve as a comfort, a pleasure, and a unifier of friends and family. I get that not all meals are going to lavish and decadent, but I just think that we have to stop every once and while and really taste what we consume.

Ingredients:

• 1/2 cup goat cheese
• 4 yellow bell peppers, cores removed and halved
• 4 sweet Italian sausage links, diced into 6ths
• 6-8 cups tuscan kale
• 2 tbsp olive oil

I haven't been record shopping in over four months. If you know me, this is extremely hard to do. But we decided to spoil ourselves a bit and went this weekend. I found this one, wasn't looking for it, but I'm happy I found her!

Directions:

1. Preheat oven to 450 degrees.
2. In a baking dish place your bell peppers, inside facing up. Place in oven for 40 minutes, or until browned.
3. While bell peppers are baking, in a large skillet start frying your sausage in the olive oil. Once, brown on all sides, add your kale and fry until limp.
4. When bell peppers are done, remove from oven and evenly distribute your sausage and kale onto