aggie94
05-18-2003, 07:14 PM
This is from the Winter 2003 issue of Eating Well, and it's excellent. My only change was to omit the chopped red bell pepper from the filling, as I only had 3 bell peppers and I needed them all to be stuffed. Oh, and I cooked the brown rice in veggie broth for extra flavor. Delicious! I didn't serve any sides with this, since it seemed like a complete meal, so I had two halves as my dinner serving.
Roasted Red Peppers Stuffed with Kale & Rice
You can vary the filling by substituting robust mustard greens or collards, or milder greens, such as spinach, escarole, or Swiss chard.
Peppers
3 medium red bell peppers
1 tbsp extra-virgin olive oil
1/4 tsp salt
freshly ground pepper to taste
Filling
1/2 lb kale (6 cups lightly packed), trimmed and washed
1 tbsp 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
1/2 cup freshly grated Parmesan cheese
1/4 cup toasted pinenuts, divided
1 tbsp fresh lemon juice
1/4 tsp salt, or to taste
freshly ground pepper to taste
To prepare peppers: Preheat oven to 400. 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 9x13 inch baking dish. Bake until peppers are just tender, 10-15 minutes. Let cool slightly. Turn cut-side up.
To prepare filling: Bring 2 cups salted water to a boil in a large wide pan. Stir in kale, cover and cook until tender, 10-12 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, 6-8 minutes. Add garlic and cook, stirring, for 30 seconds. Stir in the kale. Remove from the heat and let cool slightly. Stir in rice, cheese, 2 tbsp pine nuts, and lemon juice. Season with salt and pepper. Divide the filling among the pepper halves. Sprinkle with remaining pine nuts.
Add 2 tbsp water to the baking dish. Cover the peppers with foil and bake until heated through, 15-20 minutes. Uncover and bake for 5 minutes more. Serve hot.
Makes 6 servings. Per serving: 168 cal; 10g total fat (2g sat, 5g mono); 5mg chol; 16g carb; 6g protein; 3g fiber; 326mg sodium.
Roasted Red Peppers Stuffed with Kale & Rice
You can vary the filling by substituting robust mustard greens or collards, or milder greens, such as spinach, escarole, or Swiss chard.
Peppers
3 medium red bell peppers
1 tbsp extra-virgin olive oil
1/4 tsp salt
freshly ground pepper to taste
Filling
1/2 lb kale (6 cups lightly packed), trimmed and washed
1 tbsp 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
1/2 cup freshly grated Parmesan cheese
1/4 cup toasted pinenuts, divided
1 tbsp fresh lemon juice
1/4 tsp salt, or to taste
freshly ground pepper to taste
To prepare peppers: Preheat oven to 400. 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 9x13 inch baking dish. Bake until peppers are just tender, 10-15 minutes. Let cool slightly. Turn cut-side up.
To prepare filling: Bring 2 cups salted water to a boil in a large wide pan. Stir in kale, cover and cook until tender, 10-12 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, 6-8 minutes. Add garlic and cook, stirring, for 30 seconds. Stir in the kale. Remove from the heat and let cool slightly. Stir in rice, cheese, 2 tbsp pine nuts, and lemon juice. Season with salt and pepper. Divide the filling among the pepper halves. Sprinkle with remaining pine nuts.
Add 2 tbsp water to the baking dish. Cover the peppers with foil and bake until heated through, 15-20 minutes. Uncover and bake for 5 minutes more. Serve hot.
Makes 6 servings. Per serving: 168 cal; 10g total fat (2g sat, 5g mono); 5mg chol; 16g carb; 6g protein; 3g fiber; 326mg sodium.