Preheat the oven to 350 F. In a medium pan over low heat sauté onion in olive oil until translucent. Add broth, bell pepper, garlic, lemon juice, black and cayenne pepper, sea salt, and Italian herb seasoning, and sauté, stirring frequently about 2 minutes. Add kale, and stir about 3-4 minutes until wilted. Fill mushroom caps with veggie mixture and sprinkle with almond flour. Bake in oven on a baking sheet for 20 minutes.
Recipe courtesy of New York Times best-selling author and registered dietitian, Cynthia Sass.