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Roasted Red Peppers Stuffed with Kale & Rice

Winter 2003, The Essential EatingWell Cookbook (2004)

Your rating: None Average: 4.2 (47 votes)

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.)



READER'S COMMENT:
"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! "
Roasted Red Peppers Stuffed with Kale & Rice Recipe

12 Reviews for Roasted Red Peppers Stuffed with Kale & Rice

11/18/2013
Anonymous
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!

Comments
11/12/2013
Anonymous
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.

TASTY!
Comments
01/11/2012
Anonymous

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

Comments
05/15/2011
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!

Chock full of flavor and nutrition,
Comments
02/11/2011
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.

Filling, low-calorie, flavorful
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