Kale & Brown Rice Stuffed Peppers.
Okay I’m a day late for Meatless Monday… oh well, these were still so deeeelish! Tuesdays are farmer’s market day for me and I couldn’t help but buy some gorgeous yellow and purple peppers. They were so tasty and I whipped up some kale and rice filling to add more vitamin punch to this vegetarian dish!
4-5 bell peppers, washed, cut in half (down the center of it) with seeds removed
1 cup of cooked brown rice
1 cup of kale, thick stem removed and chopped
1/4 cup of pine nuts
2 cloves of garlic
1/4 cup of finely chopped yellow onion
8 ounces of black beans, drained and rinsed
Salt and pepper
1/2 jalapeño, finely chopped
1 teaspoon cumin
Preheat your oven to 400 degrees. Rub each pepper with olive oil both inside and out and place in a 13×9 pan. Bake for 12 minutes. Remove and set aside.
In your sauté pan, drizzle with a small amount of olive oil and add your garlic and onion. Sauté until translucent. Add the black beans, pine nuts, and jalapeño. Season with cumin, salt and pepper.
In a stock pot bring 3 cups of water to a boil and add some salt. Add the kale and cover. Cook for 10 minutes. Promptly drain and rinse with cold water to stop the cooking process.
Add the rice and the kale to your sauté pan and mix well. Then spoon the mixture into each pepper. Add 1/4 cup of water to the bottom of the pan and cover with foil. Bake for 16 minutes.
Optional: You can top with grated cheese before you bake. I did use Asiago.
— Knead to Cook