Stuffed Pork and Kale Islander bells topped with Applewood Smoked Gruyere.

I was so excited to get cooking today after my wonderful trip to our towns local farmers market yesterday. I met some really wonderful folks who are just so proud of their products that they grow and sell it really melted my heart. I have to give a BIG shout out to Counrty Dreams Farm. I had bought some of these wonderful purple Islander peppers from them yesterday and they were absolutely delicious. So of course peppers=STUFFED goodness for me.I decided to use an easy combo of Pork, Kale, garlic, thyme and fennel seed to stuff these beauties. SUPER flavorful and such a wicked easy GF recipe, you’ll be in stuffed pepper heaven. ❤️

1/2 lb ground pork

3 Islander peppers cut lengthwise

2 handfuls of Kale chopped

2 large cloves of garlic grated

1 to 3/4 cups grated Applewood Smoked Gruyere cheese

1 teaspoon fennel seed

1 teaspoon dry thyme

Salt and pepper

Olive oil

Cut peppers lengthwise and remove the seeds and ribs. Place cut peppers face side up in a medium baking dish and set aside.
Heat a med skillet over med high heat. Add a few drizzles of olive oil and grated garlic into the skillet. Add pork, thyme, fennel seed, black pepper and a pinch of salt. Once pork is just about browned, add in your chopped Kale ( you may need to add a tiny bit more olive to the pan with this step). Combine and cook till Kale wilts. Taste and adjust seasoning with salt and pepper.
Remove skillet from heat and stuff each pepper with filling. Fill each one to the very top. Top each filled pepper with grated Gruyere.
Cover with tin foil ( this helps the peppers steam so they soften) and bake peppers in a 350 degree oven for 25-30 mins.
Remove and uncover. Place peppers back in and turn your oven up to 375. Bake again for another 10-12 mins till tops are slightly golden.
Remove and serve

Cooking time: approx 45 mins

Prep time: approx 15 mins

Serves 3 peeps

GD,DF,EDV