Olive, Kale and Artichoke-Stuffed Peppers Recipe
Active time: 30 minutes
Total time: 1 hour 10 minutes
Preheat oven to 375°. Over medium heat in a large skillet, heat 2 Tbsp. oil. Add onion, garlic, salt, and pepper and cook, stirring, until softened, 5 minutes. Add kale and 1/4 cup water, cover, and cook, stirring a few times, until kale wilts, 5 minutes. Stir in salami, olives, artichokes and wine; remove from heat. Stir in 3/4 cup each panko and Parmesan. In a medium bowl, mix remaining panko, Parmesan, and oil.
Put red peppers in a roasting pan. Fill each pepper with skillet mixture, then top with panko mixture. Add 1/2 cup water to pan, cover with foil, and bake until tender, 30 minutes. Uncover pan and broil peppers until crisp, 2 minutes. Serve.