• ½ cup great northern beans
• 1 tablespoon extra virgin olive oil
• 1 teaspoon minced garlic
• 1 tablespoon fresh squeezed lemon juice
• ½ tablespoon balsamic vinegar
• 1/8 teaspoon black pepper
• 1/16 teaspoon sea salt
• ½ teaspoon salt-free Italian herb seasoning
• 1 cup Nature’s Greens® Kale 
• 1 medium red bell pepper, quartered lengthwise, seeds removed 

In a blender or food processor, puree beans with olive oil, garlic, lemon juice, balsamic vinegar, black pepper, and sea salt until smooth. Stir in Italian herb seasoning and kale. Scoop mixture into pepper quarters.

*Note: Best if refrigerated for 20 minutes before serving.

Recipe courtesy of New York Times best-selling author and registered dietitian, Cynthia Sass.