Monday, January 14, 2013

Roasted Red Peppers Stuffed with Kale & Rice

I love bell peppers & have never made stuffed peppers of any variety.  One of my roommates always raves about her own (which Ive still yet to taste -- hi Jo!) so, I figured Id put mine up against hers just for fun.  These were a pretty big hit with both of my roommates & I found them delicious and filling.

Recipe from Eating Well
Yields 6 servings
171 calories per serving


3 medium red bell peppers
1 tbsp olive oil
1/4 tsp salt 
Pepper, to taste

8 oz kale
1 tbsp olive oil
1 medium onion, chopped
1/2 c red bell pepper, chopped
2 cloves garlic, minced
3/4 c brown rice, cooked
1/2 c parmesan cheese, shredded
1 tbsp lemon juice
1/4 tsp salt
Pepper, to taste


To prepare peppers:
Preheat oven to 400.
Halve peppers lengthwise through the stems, leaving them attached.
Remove the seeds & lightly brush peppers with oil.
Sprinkle the insides with salt & pepper & place (cut side down) in a 9x13 baking dish.
Bake 15 minutes, let cool slightly, & turn cut side up.

To prepare filling:
Bring 2 c salted water to a boil in a large wide pan.
Stir in kale, cover & cook for 10 - 12 minutes.
Drain, rinse under cold water, & squeeze dry.
Finely chop.

Heat oil in a large skillet over medium heat.
Add onion & chopped bell pepper; cook, stirring often until onion is golden, 6 - 8 minutes.
Add garlic & cook, stirring, for 30 seconds & stir in kale.
Remove from heat & let cool slightly.
Stir in rice, parmesan, & lemon juice.
Season with salt & pepper.
Divide the filling among the pepper halves.

Add 2 tbsp of water to the baking dish.
Cover with foil & bake for 20 minutes.

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