Preheat the oven to 375 degrees Fahrenheit, and lightly spray a 9×13-inch baking dish with nonstick spray.

1. Pour a jar of Marinara sauce onto the bottom of the baking dish.
2. Slice the bell peppers in half from top to bottom. Remove the seeds and membranes then arrange cut side up in the prepared baking dish and set aside.
3. In a large skillet, add olive oil, and once heated add the Italian sausage and cook until brown about 8-10 minutes. Add the onion and kale, cook until the onion is soft and translucent about 5-8 minutes. Add garlic and cook for 1 minute.
4. Remove the skillet from the heat and stir in the rice, 1 cup of Mozzarella cheese, basil, and half of the parmesan cheese.
5. Meanwhile, in a large heavy-bottom saucepan, melt butter over medium heat. Stir in flour and cook for 1-2 minutes, stirring constantly. Pour in milk and cook until sauce thickens about 5 minutes, stirring constantly. Remove from heat and add nutmeg, salt, and pepper.
6. Fill Peppers with rice and sausage mixture.
7. Pour the Bechamel sauce over the stuffed pepper and sprinkle the remaining cheese on the top.
8. Tent foil over the peppers and bake for 30-35 minutes or until peppers are soft. Remove the foil and bake for another 5-8 minutes until the cheese is browned.
9. Allow cooling for 10 minutes before serving.