Recipe: Roasted Red Peppers Stuffed with Kale & Rice

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From Eating Well

Serves: 6

kale-peppers

INGREDIENTS

PEPPERS

  • 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
  • 1/4 cup toasted pine nuts, divided (see Tip)
  • 1 tablespoon lemon juice
  • 1/4 teaspoon salt
  • Freshly ground pepper, to taste

PREPARATION

Read the full preparation instructions here.