- Preheat oven to 375°F. Cut just enough off the bottom of each pepper so that they sit upright. Cut tops off and remove seeds. Set in a 13x9-inch baking dish.
- In large skillet over medium-high heat, cook and crumble beef, Onion Onion Seasoning and Ultimate Steak Seasoning until no longer pink, about 5-6 minutes. Drain off liquid.
- Stir in squash, mushrooms and Rustic Herb Seasoning. Continue cooking 3-4 minutes. Stir in kale and tomato paste. Continue cooking 3-4 minutes.
- Divide among peppers. Place back in baking dish. Add ½ cup water to dish. Cover with aluminum foil and bake 30 minutes. Remove foil and continue baking 10 minutes.
Makes 6 servings.
Serve with Creamy Avocado Chopped Salad recipe.
Wine Pairing: Merlot
Make Ahead & Freeze: Combine beef, Onion Onion Seasoning and Ultimate Steak Seasoning in a quart freezer bag. Place squash, mushrooms and Rustic Herb Seasoning in a quart freezer bag. Place kale and tomato paste in a quart freezer bag. Place all bags in a gallon freezer bag. Seal well, label and freeze. Thaw completely. Continue with step 1.
Nutrition per Serving: Calories:
360 Total Fat:
18g Sat. Fat: