Roasted Red Peppers Stuffed with Kale & Rice

Stuffed Roasted Red Pepper

Week 1, Day 3 of My Eating Well Challenge. I like to eat vegetarian a few days a week, but vegetarian main dish entrees can become boring without some inspiration. While this is not the most creative entree, it has some very nice flavor reminiscent of many Italian style dishes I’ve had, and the greens make the stuffing substantial and flavorful. I substituted mustard greens, as they were in better condition than the kale at my market. Although light on their own, the peppers make a filling dish when served with a side salad. One thing to note, keep a watch on the peppers when roasting them. I let them go a little too long and my pepper bowls nearly became pepper plates.

Roasted Red Peppers Stuffed with Kale & Rice
From The Essential Eating Well Cookbook
View the recipe and nutrition information at

You can vary the filling by substituting robust mustard greens or collards, or milder greens, such as spinach, escarole or Swiss chard.

3 medium red bell peppers
1 tablespoon extra-virgin olive oil
1/4 teaspoon salt
Freshly ground pepper, to taste


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
1/2 cup freshly grated Parmesan cheese
1/4 cup toasted pine nuts, divided
1 tablespoon lemon juice
1/4 teaspoon salt
Freshly ground pepper, to taste

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.

2. 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.

3. 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.

4. 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.

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One Response to “Roasted Red Peppers Stuffed with Kale & Rice”

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