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

INGREDIENTS

Peppers

3 medium red bell peppers

1 tbsp olive oil

1/4 tsp salt 

Pepper, to taste

Filling

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

DIRECTIONS

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.