Prep Time: 15 minutes
Cook Time: 40 minutes
In a medium-sized pan over medium heat, add in the Omnivore beef, onions, and garlic. While using a wooden spoon, begin to break up the beef into smaller pieces. You'll notice that the fat will begin to render out and will cook the onions and garlic. Cook until the beef is dark brown in color and the onions and garlic are soft.
In the pan with the beef, onions, and garlic, mix in the paprika, garlic powder, tomato powder (or tomato paste), tabasco, and salt. The beef should be cooked through at this point so give it a try! Turn off the heat and add in the kale, cream cheese, and egg and mix together well.
Preheat the oven to 425 degrees F.
To prepare the bell peppers- on a cutting board cut off the top 1/2 inch of the pepper starting where the stem is. The top will come off and then you can remove the seeds on the inside leaving the empty pepper. This is where the filling in going to go! Once you do this to all of the peppers, brush the olive oil on the outsides and place them into a pot with a lid that is tall enough to fit all 4 peppers with the lid on.
With the peppers already in the pot, fill them with the filling, dividing equally. After they're filled, top each pepper with a slice of sharp cheddar cheese.
Cover the pot with the lid and cook in the oven for 35 minutes with the lid on, and 10 minutes with the lid off to brown the cheese.
Remove the peppers from the pot and serve topped with thin-sliced green onions. You can also serve over a bed of rice. Enjoy!