Roasted Red Peppers Stuffed with Kale & Rice

From EatingWell: Winter 2003, The Essential EatingWell Cookbook (2004) — Subscribe Now!

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.)

Roasted Red Peppers Stuffed with Kale & Rice Recipe

Comments

Sorry, there haven't been any comments yet.

More From EatingWell

25 Healthy Recipes Ready in 20 Minutes or Less

Quick and Healthy Pasta Recipes and Cooking Tips

Quick and Healthy Chicken Recipes and Tips

Healthy Soup and Bread Recipes and Cooking Tips
Healthy Breakfast Recipes and Cooking Tips

Healthy Thanksgiving Sides and Dessert Recipes

Healthy Holiday Sides and Desserts Recipes

Quick and Healthy Low Calorie Recipes and Menus

Free Newsletters

Advertisement

EatingWell Magazine

Subscribe » | Give a Gift » | Customer Service »

Advertisement

Advertisement

Today's Favorites

Top Searches

Polls

When you’re at a party, how many alcoholic drinks (beer, wine, cocktails, etc.) do you typically consume?

Do you buy organic produce?

How many days do you cook each week?

The EatingWell Market

Save $ with HealthESavers Coupons

Healthy Living Directory

Featured Sponsors