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Roasted Red Peppers Stuffed with Kale & Rice

Roasted Red Peppers Stuffed with Kale & Rice
This Recipe Is:

WebMD Recipe from EatingWell.com

You can vary the filling by substituting robust mustard greens or collards, or milder greens, such as spinach, escarole or Swiss chard. (Cook the greens until just tender in Step 2.)

Ingredients
Prep: 40 minutes | Total Time: 1 hour
  • medium red bell peppers
  • 1 tablespoon
    extra-virgin olive oil
  • 1/4 teaspoon
    salt
  •  
    Freshly ground pepper, to taste
  •  
  • 8 ounces
    kale, (6 cups lightly packed), trimmed
  • 1 tablespoon
    extra-virgin olive oil
  • 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
  • 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 the insides with salt and pepper. Place, cut-side down, in a 9-by-13-inch baking dish. Bake until peppers are 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.

 

Tip

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.)

Nutritional Information

Makes: 6 servings
  • Calories176
  • Fat11 g
    • Saturated fat2 g
  • Cholesterol6 mg
  • Carbohydrates16 g
    • Dietary fiber3 g
  • Protein6 g
  • Sodium309 mg
* Nutritional Guidelines based on the USDA's MyPlate Standards.
Did You Know?
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