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Roasted Red Peppers Stuffed with Kale & Rice

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Ingredients

  • 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

Details

Preparation

Step 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.
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.
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.
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.
Tips & Notes
Make Ahead Tip: Prepare through step 3, cover and refrigerate for up to 2 days.
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.

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