Recipe: Roasted Red Peppers Stuffed with Kale & Rice

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