Roasted Red Peppers Stuffed with Kale and Brown Rice Yield: 4 servings
Ingredients:
3 each - Red bell peppers
1/2 cup - Chopped red bell peppers
2 tbsp - Extra virgin olive oil
1/2 tsp - Salt
8 oz - Kale (approx. 6 cups lightly packed)
1 each - Onion, chopped
2 each - Garlic cloves, minced
3/4 cup - Brown rice, cooked
1/2 cup - Pine nuts
1 tbsp - Lemon Juice
1/2 cup - Low Fat Grated Parmesean Cheese
Fresh Ground Pepper to Taste
Preparation:
1. Preheat oven to 400*F. Cut the peppers in half lenghtwise, keeping them attached, and remove the seeds. Lightly brush the peppers inside and out with 1/4 tsp of Extra virgin olive oil and sprinkle inside with salt and pepper. Place them, cut side down, in a baking dish. Bake the peppers for 10-15 minutes. Let them cool and turn the cut-side up.
2. Boil 2 cups of salted water. Stir in the kale, cover and cook until tender, about 10-12 minutes. Drain, Rinse, Squeeze dry, and chop the kale.
3. Heat oil in a skillet over medium heat. Add onion and chopped bell pepper, stirring often until golden brown. Add garlic and cook for 30 seconds. Stir in the Kale. Remove from heat and let it cool slightly. Add the rice, low-fat parmesean, pine nuts, and lemon juice, season with salt and pepper. Divide the filling between the pepper halves and sprinkle the remaining pine nuts on top.
4. Add 2 TBSP of water to the baking dish and cover the peppers with foil. Bake them until heated through (10-15 minutes) and then uncover them and bake for another 5 minutes. Serve them hot and enjoy!
recipe adapted from EATINGWELL.COM
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