PEPPERS****Roasted Red Peppers Stuffed with Kale & Rice - 9 Points

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I liked this very much, Dan thought it needed meat in it.

You can vary the filling by substituting robust mustard greens or collards, or milder greens, such as spinach, escarole or Swiss chard. (Cook the greens until just tender in Step 2.)

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  • 2

Ingredients

  • FILLING:
  • 2 servings
  • 1 medium red, yellow or orange bell pepper
  • sea salt and freshly ground pepper
  • 1 cup kale or spinach, chopped roughly
  • 1 tbsp. extra-virgin olive oil
  • 2 - 3 tbsp. medium onion, chopped
  • 2 tbsp. chopped red bell pepper
  • 1 clove garlic, minced
  • 3 tbsp. Lundburg Black Japonica or other blend - boiled and drained
  • 1 1/2 ounces diced light feta
  • 1 tbsp. toasted pine nuts
  • 1 tsp. lemon juice
  • LIQUID:
  • 2 tbsp. chicken broth
  • 2 tsp. olive oil
  • 1 tsp. lemon juice
  • TOPPING:
  • 1 oz. gruyere or other melting cheese

Preparation

Step 1

Halve pepper lengthwise through the stems, leaving them attached if possible. Remove the seeds. Place, cut-side up, in oiled baking dishes.

To prepare filling: Boil rice until done, adding finely chopped kale for last half hour. If using a different green, adjust accordingly as kale needs the most time. Drain well and transfer to a bowl or plastic container.

Heat oil in a nonstick skillet over medium heat. Add onion or shallot and chopped bell pepper; cook, stirring often, until onion is golden, 6 to 8 minutes. Add garlic and cook, stirring, for 30 seconds. Remove from the heat and let cool slightly. Stir into rice along with feta, pine nuts and lemon juice. Season with salt and pepper to taste. Divide the filling between the pepper halves.

Spread Dan's with a couple of tablespoons of pizza sauce and drizzle mine with about half of the oil/broth/lemon juice combo.

Bake at 400 until cooked through, about 45 minutes. Top with some kind of melting cheese (I used smoked provolone, sliced very thinly) and bake for 5 - 10 minutes more to heat through and melt cheese. Run under broiler for a couple of minutes at end, watching carefully, if necessary to brown cheese. Serve hot, with additional pizza sauce for Dan and remaining oil/broth/lemon juice mixture for me.


Nutrition Facts
2 Servings

Calories 306.5
Total Fat 21.2 g
Saturated Fat 6.9 g
Polyunsaturated Fat 3.1 g
Monounsaturated Fat 8.9 g
Cholesterol 26.8 mg
Sodium 276.1 mg
Potassium 84.0 mg
Total Carbohydrate 20.1 g
Dietary Fiber 2.7 g
Sugars 2.9 g
Protein 12.4 g

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