Stuffed Peppers with Ricotta and Kale

I love stuffed peppers. I am always experimenting with different fillings.  As usual these are filled with veggies and absolutely delicious.  These can be prepped in advance and stored in the refrigerator until ready to serve.

Recipe adapted from Food Network

Ingredients-

2 large bell peppers (double if serving more people)

½ large eggplant diced

½ sweet onion diced

Pepper tops diced

1 garlic clove diced

2 cups kale

1 teaspoon Italian seasoning

¼ cup ricotta cheese

1-2 tablespoons Italian bread crumbs

1-2 tablespoons pesto

Directions-

1. Preheat the oven to 350 degrees.
2. Cut the tops off peppers and reserve.  Remove the seeds and clean out the white ribs.  Paint the peppers with olive oil (I used basil pesto grapeseed oil).  Bake peppers for 30 minutes in a glass baking dish until the skin is wrinkled or slightly charred.
3. While the peppers are baking make the filling.  Sauté the eggplant, onion, garlic, and pepper tops.  Sprinkle with Italian seasoning.  Add the kale once the vegetables are softened.
4. Stir in the pesto and ricotta.  Remove from heat.
5. Fill the peppers and stand them up in the baking sheet.  Sprinkle bread crumbs on the top.
6. Bake for ten minutes to warm if serving now.  If cooking from the refrigerator bake at 350 degrees for 30-40 minutes until warmed throughout. 
7. Garnish with additional pesto if desired.
8. I served this with Roasted Fennel.