Roasted Red Peppers Stuffed with Kale & Rice

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Nutritional Info
  • Servings Per Recipe: 3
  • Amount Per Serving
  • Calories: 309.2
  • Total Fat: 18.4 g
  • Cholesterol: 0.0 mg
  • Sodium: 208.9 mg
  • Total Carbs: 34.3 g
  • Dietary Fiber: 5.7 g
  • Protein: 5.9 g

View full nutritional breakdown of Roasted Red Peppers Stuffed with Kale & Rice calories by ingredient
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Number of Servings: 3


    * 3 medium red bell peppers
    * 8 ounces kale, (6 cups lightly packed), trimmed
    * 2 tablespoon extra-virgin olive oil
    * 1 medium onion, chopped
    * 2 cloves garlic, minced
    * 3/4 cup cooked instant brown rice
    * 1/2 cup Kraft Parmesan cheese
    * 1/4 cup toasted pine nuts, divided
    * 1 tablespoon lemon juice
    * 1/4 teaspoon salt
    * Freshly ground pepper, to taste


Preheat oven to 400F. Halve peppers lengthwise through the stems, leaving them attached. Remove the seeds.

To prepare filling: 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 15 minutes. Uncover and bake for 5 minutes more. Serve hot. Makes 3 servings.

Number of Servings: 3

Recipe submitted by SparkPeople user CHAKRATEEZE.

TAGS:  Vegetarian Meals |

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