Roasted Red Peppers Stuffed with Kale & Rice

  • Active Time 40m
  • Total Time 1h
  • Rating ****

6 servings

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.)

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


  • For the Peppers:
  • 3 medium red bell peppers
  • 1 tablespoon extra-virgin olive oil
  • 1/4 teaspoon salt
  • Freshly ground pepper to taste
  • For the 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
  • 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
  • Tip: To toast pine nuts: Heat a small dry skillet over medium-low heat. Add the pine nuts and cook, stirring constantly, until golden and fragrant, 2-3 minutes. (Or spread in a small baking pan and bake at 400 degrees F for about 5 minutes).

  • To cook brown rice: Place 1 cup brown rice, 2 1/2 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, 45-50 minutes. Makes 3 cups.



Preheat the oven to 400 degrees F. Halve the 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 x 13-inch baking dish. Bake until peppers are just tender, 10-15 minutes. Let cool slightly. Turn cut-side up.


Bring 2 cups salted water to a boil in a large wide pan. Stir in the kale, cover and cook until tender, 10-12 minutes. Drain, rinse under cold water; squeeze dry. Finely chop.

Heat the oil in a large nonstick skillet over medium heat. Add the onion and chopped bell pepper; cook, stirring often, until onion is golden, 6-8 minutes. Add the garlic and cook, stirring, for 30 seconds. Stir in the kale. Remove from the heat and let cool slightly. Stir in the 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, 15-20 minutes. Uncover and bake for 5 minutes more. Serve hot.

Recipe reprinted by permission of Publisher. All rights reserved.

RecID 7472

nutrition information per serving

171 calories; 11g total fat; 2g total saturated fat; 6mg cholesterol; 304mg sodium; 15g carbohydrates; 3g fiber; 5g protein

These nutrition facts are calculated according to the ingredients listed in this recipe. Any substitutions will change these facts. Although we strive for accuracy, please note that food manufacturers occasionally change their food formulas, which could affect the calculations as shown.

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