Roasted Red Peppers Stuffed with Kale & Rice

Delight friends and family with this perfect summer picnic supper or lunch entree. The crimson flesh of red pepper gives bright contrast to kale’s deep green. Chopped onion and minced garlic combine with lemon and herbs to bring an aromatic flavor to the brown rice. Delicious, filling, and vegan friendly, too!

Ingredients

  • 3 medium red bell peppers
  • 1 tablespoon extra-virgin olive oil
  • 1/4 teaspoon salt
  • Freshly ground pepper, to taste

Filling:

  • 8 ounces kale, (6 cups lightly packed), trimmed
  • 1 tablespoon extra-virgin olive oil
  • 1 medium onion, chopped
  • 1/2 cup chopped red bell pepper
  • 2 cloves garlic, minced
  • 3/4 cup cooked short-grain brown rice, (see Tip)
  • 1/2 cup freshly grated Parmesan cheese (optional or use preferred substitute)
  • 1/4 cup toasted pine nuts, divided (see Tip)
  • 1 tablespoon lemon juice
  • 1/4 teaspoon salt
  • Freshly ground pepper, to taste

Instructions

  1. To prepare peppers: Preheat oven to 400°F. Halve peppers lengthwise through the stems, leaving them attached. Remove the seeds. Lightly brush the peppers outside and inside with oil; sprinkle insides with salt and pepper. Place, cut-side down, in a 9-by-13-inch baking dish. Bake until just tender, 10 to 15 minutes. Let cool slightly. Turn cut-side up.
  2. To prepare filling: Bring 2 cups salted water to a boil in a large wide pan. Stir in kale, cover and cook until tender, 10 to 12 minutes. Drain, rinse under cold water; squeeze dry. Finely chop.
  3. Heat oil in a large nonstick skillet over medium heat. Add onion and chopped bell pepper; cook, stirring often, until onion is golden, 6 to 8 minutes. Add garlic and cook, stirring, for 30 seconds. Stir in the kale. Remove from the heat and let cool slightly. Stir in rice, Parmesan, 2 tablespoons pine nuts and lemon juice. Season with salt and pepper. Divide the filling among the pepper halves. Sprinkle with the remaining 2 tablespoons pine nuts.
  4. Add 2 tablespoons water to the baking dish. Cover the peppers with foil and bake until heated through, 15 to 20 minutes. Uncover and bake for 5 minutes more. Serve hot.

Time Saving Prep Tip: Follow Steps 1, 2 & 3. Cover and refrigerate up to 2 days.

Brown Rice Prep Tip: Place 1 cup brown rice, 2 1/2 cups water and a pinch of salt, if desired, in a medium saucepan; bring to a simmer. Cover; cook over low heat until rice is tender and most of the liquid has been absorbed, 45 to 50 minutes. Makes 3 cups.

For Toasted Pine Nuts: Heat a small dry skillet over medium-low heat. Add pine nuts and cook, stirring constantly, until golden and fragrant, 2 to 3 minutes. (Or spread in a small baking pan and bake at 400°F for about 5 minutes.)

 

References

  • Recipe Source: Eating Well website. Recipe by Marie Simmons http://www.eatingwell.com/recipe/248673/roasted-red-peppers-stuffed-with-kale-rice/print/

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