Roasted Red Peppers Stuffed with Kale & Rice
AuthorlisaSource: http://www.EatingWell.com
3 medium red bell peppers
1 tablespoon extra-virgin olive oil
1/4 teaspoon salt
Freshly ground pepper, to taste
1
8 ounces kale, (6 cups lightly packed), trimmed
2
1 tablespoon extra-virgin olive oil
3
1 medium onion, chopped
4
1/2 cup chopped red bell pepper
5
2 cloves garlic, minced
6
3/4 cup cooked short-grain brown rice
7
1/4 cup toasted pine nuts, divided
8
1 tablespoon lemon juice
9
1/4 teaspoon salt
10
Freshly ground pepper, to taste
optional: 1/2 cup freshly grated Parmesan cheese
CategoryGrains
Ingredients
3 medium red bell peppers
1 tablespoon extra-virgin olive oil
1/4 teaspoon salt
Freshly ground pepper, to taste
Directions
1
8 ounces kale, (6 cups lightly packed), trimmed
2
1 tablespoon extra-virgin olive oil
3
1 medium onion, chopped
4
1/2 cup chopped red bell pepper
5
2 cloves garlic, minced
6
3/4 cup cooked short-grain brown rice
7
1/4 cup toasted pine nuts, divided
8
1 tablespoon lemon juice
9
1/4 teaspoon salt
10
Freshly ground pepper, to taste
optional: 1/2 cup freshly grated Parmesan cheese
