Instructions

1. In a large bowl, combine the softened cream cheese, cheddar cheese, and 2 tablespoons grated Parmesan cheese. (Don't mix yet, see step 4.)
2. Heat the olive oil in medium size skillet over medium heat. Add the mushrooms and a dash of salt and pepper; cook until golden brown. Drain.
3. To the mushrooms, add the thinly sliced kale and granulated garlic. Saute the kale/mushroom mixtures over medium heat for about three minutes, or until the kale is tender. If there appears to be more water in the pan drain it off. Cool 5 minutes.
4. Add the slightly warm mushroom mixture to the cheese mixture and stir until mixed well.
5. In a small bowl, combine the panko, 1 tablespoon grated Parmesan, the parsley and a dash of salt.
6. Using your hands, stuff each pepper half with the cheese/mushroom mixture rounding out the top.
7. Carefully press each stuffed pepper half into the panko mixture.
8. Place the stuffed pepper halves onto a greased baking pan. Drizzle the peppers with a tiny bit of olive oil then sprinkle a little paprika over the top.
9. Bake, uncovered, at 375 for 20-30 minutes until the peppers are tender and the panko is golden brown.