Roasted Red Peppers Stuffed with Kale & Rice

Roasted Red Peppers Stuffed with Kale & Rice

15 Reviews
From: EatingWell Magazine, Winter 2003

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.)

Ingredients 6 servings

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Original recipe yields 6 servings
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  • Peppers
  • 3 medium red bell peppers
  • 1 tablespoon extra-virgin olive oil
  • ¼ teaspoon salt
  • Freshly ground pepper, to taste
  • Filling
  • 8 ounces kale, (6 cups lightly packed), trimmed
  • 1 tablespoon extra-virgin olive oil
  • 1 medium onion, chopped
  • ½ cup chopped red bell pepper
  • 2 cloves garlic, minced
  • ¾ cup cooked short-grain brown rice, (see Tip)
  • ½ cup freshly grated Parmesan cheese
  • ¼ cup toasted pine nuts, divided (see Tip)
  • 1 tablespoon lemon juice
  • ¼ teaspoon salt
  • Freshly ground pepper, to taste


  • Active

  • Ready In

  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.
  • Make Ahead Tip: Prepare through step 3, cover and refrigerate for up to 2 days.
  • Tips: To cook brown rice: Place 1 cup brown rice, 2½ 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 to 50 minutes. Makes 3 cups.
  • To toast pine nuts: Heat a small dry skillet over medium-low heat. Add pine nuts and cook, stirring constantly, until golden and fragrant, 2 to 3 minutes. (Or spread in a small baking pan and bake at 400°F for about 5 minutes.)

Nutrition information

  • Per serving: 176 calories; 11 g fat(2 g sat); 3 g fiber; 16 g carbohydrates; 5 g protein; 46 mcg folate; 6 mg cholesterol; 4 g sugars; 0 g added sugars; 7,725 IU vitamin A; 111 mg vitamin C; 100 mg calcium; 1 mg iron; 327 mg sodium; 341 mg potassium
  • Nutrition Bonus: Vitamin C (185% daily value), Vitamin A (154% dv)
  • Carbohydrate Servings: 1
  • Exchanges: ½ starch, 1½ vegetable, ½ medium-fat meat, 1½ fat

Reviews 15

October 22, 2018
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By: Margaret
Felt it needed a little more seasoning. A little on bland side. I added Sun dried tomatoes, diced mushrooms and Cajun seasoning. Didn't have pine nuts so used raw sunflower seeds, Sauteed with the onions and mushrooms. Loved it with the add ins.
January 23, 2017
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By: Linda Just
I'm trying to convert to vegetarian, and this was an excellent vegan choice. The only substitution I made was using spinach instead of the kale. My picky husband even said he didn't see much of a difference between this recipe and meat filled peppers. I do think the portions are small, but having a side dish helps. I have made this several times and will continue to make them.
August 27, 2014
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By: EatingWell User
Good not great I made this because I had some kale and red peppers to use up. I had a part of a green pepper so I added that to the filling instead of the red pepper. Also I know know why the instructions says to boil the kale. I just added it to the dry pan after the onions , garlic and green pepper and wilted it, which worked great. I added some fresh thyme because it had it. Overall, I thought it needed a bit more flavor.
November 18, 2013
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By: EatingWell User
Excellent dish! I basically cleaned out my fridge on this one, I didn't have any pine nuts, but had some left over zucchini and portabella mushrooms which I diced up, sauteed, and put in the filling. I omitted the red pepper in the filling and just used some crushed red pepper for seasoning. This was one of the most amazing dishes I've ever made, my husband said I should open a healthy living restaurant after trying these...and he's from New Jersey, grew up on eating stuffed peppers, so this is a real compliment!
November 12, 2013
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By: EatingWell User
I use my own version...but it's so good. I love this recipe, it's one of my favorites and I make it as much as I can (or, when red peppers are on sale...). However, I modified it, with the rice I use onions and jalapenos only, I skip the chopped red pepper. I skip the pine nuts and kale. And in the last 5 minutes after taking the foil off, I put a slice of pepper jack cheese over each pepper. IT'S SO DELICIOUS. Pros: TASTY! Cons: Long prep/cook time
January 11, 2012
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By: EatingWell User
This recipe was a hit husband loved fact we made it two days in a row (his request). However second time I added a nice difference in fact better, sweetness was good. Plus I added grated lite cheddar to mix....yum
May 15, 2011
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By: jupett
Colorful and delicious Wowzer! This was delicious. I substituted quinoa for the brown rice but otherwise made the recipe exactly as written. My 17 year old initially wrinkled his nose when he learned no meat was included in the dish, but then inhaled two servings and told me he would make frequent trips home from college just so he could eat my home cooked meals. Success! Pros: Chock full of flavor and nutrition, Cons: but not a weeknight quick dinner
February 11, 2011
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By: Kelly Bower
Revised Delicious, although I have a few suggestions. - Boiling the red peppers initially will cut down on the baking time and the knife pressure (had difficult time cutting). - Not enough stuffing overall. Increase rice from 3/4 cups to 1 cup - Did not used dice red pepper, too much pepper! - Used raw sunflower seeds and raw pumpkin seeds instead of pine nuts to save on time searching in store. - I've never had kale and didn't want to risk it so I used spinach. - I used frozen Whole Grain Rice from whole foods instead of brown rice to cut down on time. Overall, delicious! Will be making again. Pros: Filling, low-calorie, flavorful Cons: Revised for a reason
January 22, 2011
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By: EatingWell User
Great Kale Recipe I am always looking for recipes for Kale. Kale has so many nutrients. I will make this again, but next time I will use a little more seasoning and cheese. Pros: You can use a variation of vegetables and whole grains with this recipe Cons: None
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