Heat the oven to 220°C
Saute the pepper and onion mix on oil over medium heat for 7 to 10 minutes – until the onions are transparent.
Mix the chicken, kale, goat cheese, garlic, pepper and salt with the onion mix in a bowl. Once mixed thoroughly, use a spoon to fill the bell peppers to overflowing.
Place the peppers carefully in a casserole dish.
Bake peppers for 30 to 40 minutes – until soft. Once soft, top the peppers with Havarti cheese and cook for 5 minutes - until the cheese melts.