Roasted Red Pepper Stuffed with Kale & Rice

This may be the perfect lunch or dinner. It is healthy, well-rounded and of course tasty. With a slight crunch and sweetness from the pepper to the warm rice and kale, this will sure to delight the taste buds.

Red peppers are full of vitamins and antioxidants. How can you say no to that? Topping the charts with vitamin C (who would’ve thought) and following companions of B6 and vitamin A. So this is means – eat your peppers!

Roasted Red Pepper Stuffed with Kale & Rice

(servings 2-3)

peppers

2 red bell peppers, top sliced off and core cleaned out

1 tablespoon olive oil

salt & pepper

filling

4 ounces kale (about 3 cups), trimmed

1 tablespoon olive oil

1 small onion, finely chopped

1/4 cup carrot, finely chopped

1 clove garlic, minced

1/2 cup cooked brown rice

1/4 cup pine nuts

1 tablespoon lemon juice

To prepare peppers: Preheat oven to 400°F. Cut the top off the peppers, about 1/2″ from the top. Remove the seeds. Lightly brush the peppers outside and inside with oil; sprinkle the insides with salt and pepper. Place, open side up, in a cast iron skillet or 9-by-13-inch baking dish. Bake until peppers are just tender, 10 to 15 minutes. Let cool slightly. Turn cut-side up.

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.

Heat oil in a large nonstick skillet over medium heat. Add onion and carrot; 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, 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.

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.