Italian Stuffed Peppers | Scratch Pantry

Ingredients

• 1 ⁄ 2 of a 24-ounce can of marinara sauce
• 4 large red bell peppers
• 2 teaspoons olive oil
• 1 pound italian sausages
• 1 bunch of kale , chopped
• 1 large onion
• 3 garlic cloves , crushed
• 3 cups cooked brown rice cooked with chicken broth
• 1 teaspoon dried basil
• 2 cups mozzarella cheese , shredded
• 1 ⁄ 2 cup parmesan cheese
• 2 tablespoons fresh basil , chopped
• 1 teaspoon salt
• 1 ⁄ 2 teaspoon pepper
• 3 tablespoons butter
• 3 tablespoons flour
• 2 cups milk , heated
• 1 ⁄ 4 teaspoon fresh nutmeg
• salt and pepper , to taste