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Cook Time:40 minsAdditional Time:20 minsTotal Time:1 hrServings:6Yield:6 servingsJump to Nutrition Facts
Cook Time:40 minsAdditional Time:20 minsTotal Time:1 hrServings:6Yield:6 servings
Cook Time:40 mins
Cook Time:
40 mins
Additional Time:20 mins
Additional Time:
20 mins
Total Time:1 hr
Total Time:
1 hr
Servings:6
Servings:
6
Yield:6 servings
Yield:
6 servings
Jump to Nutrition Facts
Cook Mode(Keep screen awake)IngredientsPeppers3medium red bell peppers1tablespoonextra-virgin olive oil¼teaspoonsaltFreshly ground pepper, to tasteFilling8 ounces kale, (6 cups lightly packed), trimmed1tablespoonextra-virgin olive oil1medium onion, chopped½cupchopped red bell pepper2clovesgarlic, minced3/4 cup cooked short-grain brown rice, (see Tip)½cupfreshly grated Parmesan cheese1/4 cup toasted pine nuts, divided (see Tip)1tablespoonlemon juice¼teaspoonsaltFreshly ground pepper, to taste
Cook Mode(Keep screen awake)
Ingredients
Peppers
3medium red bell peppers
1tablespoonextra-virgin olive oil
¼teaspoonsalt
Freshly ground pepper, to taste
Filling
8 ounces kale, (6 cups lightly packed), trimmed
1medium onion, chopped
½cupchopped red bell pepper
2clovesgarlic, minced
3/4 cup cooked short-grain brown rice, (see Tip)
½cupfreshly grated Parmesan cheese
1/4 cup toasted pine nuts, divided (see Tip)
1tablespoonlemon juice
Directions
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 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.
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.
Tips
Make Ahead Tip: Prepare through step 3, cover and refrigerate for up to 2 days.
Tips: To cook brown rice: Place 1 cup brown rice, 21/2 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.
To toast 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.)
Originally appeared: EatingWell Magazine, Winter 2003
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Nutrition Facts(per serving)176Calories11gFat16gCarbs5gProtein
Nutrition Facts(per serving)
- Daily Values (DVs) are the recommended amounts of nutrients to consume each day. Percent Daily Value (%DV) found on nutrition labels tells you how much a serving of a particular food or recipe contributes to each of those total recommended amounts. Per the Food and Drug Administration (FDA), the daily value is based on a standard 2,000 calorie diet. Depending on your calorie needs or if you have a health condition, you may need more or less of particular nutrients. (For example, it’s recommended that people following a heart-healthy diet eat less sodium on a daily basis compared to those following a standard diet.)
(-) Information is not currently available for this nutrient. If you are following a special diet for medical reasons, be sure to consult with your primary care provider or a registered dietitian to better understand your personal nutrition needs.
