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.) Source: EatingWell Magazine, Winter 2003

Marie Simmons
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Ingredients

Peppers
Filling

Directions

Instructions Checklist
  • To prepare peppers: Preheat oven to 400 degrees 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.

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  • 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.

  • 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 until heated through, 15 to 20 minutes. Uncover and bake for 5 minutes more. Serve hot.

Tips

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, 21/2 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 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 Facts

176 calories; total fat 10.8g 17% DV; saturated fat 2g; cholesterol 6mg 2% DV; sodium 327mg 13% DV; potassium 341mg 10% DV; carbohydrates 16.2g 5% DV; fiber 3.2g 13% DV; sugar 4g; protein 5g 10% DV; exchange other carbs 1; vitamin a iu 7725IU; vitamin c 111mg; folate 46mcg; calcium 100mg; iron 1mg; magnesium 45mg; thiaminmg.

Reviews (15)

Read More Reviews
16 Ratings
  • 5 star values: 11
  • 4 star values: 4
  • 3 star values: 1
  • 2 star values: 0
  • 1 star values: 0
Rating: 5 stars
02/10/2020
I loves this recipe. To make this recipe more budget friendly, instead of using pine nuts, I used walnuts but your could use almonds too. And instead of Parmesan I used garlic herb cheddar. So delicious and healthy. I would make it again. Read More
Rating: 4 stars
10/23/2018
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. Read More
Rating: 5 stars
01/23/2017
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. Read More
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Rating: 3 stars
08/28/2014
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. Read More
Rating: 4 stars
11/18/2013
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! Read More
Rating: 5 stars
11/13/2013
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 Read More
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Rating: 4 stars
01/11/2012
This recipe was a hit...my husband loved.....in fact we made it two days in a row (his request). However second time I added raisins.....wow....made a nice difference in fact better sweetness was good. Plus I added grated lite cheddar to mix....yum Read More
Rating: 5 stars
10/30/2011
Delicious!! The toasted pine nuts added excellent texture and flavor plus they were easy to make. Yum! Read More
Rating: 5 stars
10/30/2011
I love stuffed peppers so I'm always looking for new recipes and this one was delicious! I will be making this recipe often. Read More
Rating: 5 stars
10/30/2011
Very yummy easy recipe! added spinach and wild rice as well. A great way to use up other items! Extra garlic suggested too! Read More
Rating: 5 stars
10/29/2011
I altered the recipe a bit but it still came out great. I omitted the diced pepper from the mixture and added leeks because I had them and some lentils to make it more filling. The toasted pine nuts were great! I would definitely make this again. I think some zucchini or mushrooms would be good in it. Read More
Rating: 5 stars
10/29/2011
Delicious and easy to prepare. I am making them for the second time this month! Read More
Rating: 5 stars
10/29/2011
This was perfect- easy to make and yummy! I added ground turkey subtracted the diced peppers. My husband wouldn't stop raving about it. I'm looking forward to making this again! Read More
Rating: 5 stars
10/29/2011
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 Read More
Rating: 4 stars
10/29/2011
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 Read More
Rating: 5 stars
10/29/2011
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 Read More