Roasted Red Peppers Stuffed with Kale & Rice

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.

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.

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.

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

Colorful and deliciousWowzer! 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

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

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.

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.

Very yummy, easy recipe! added spinach and wild rice as well. A great way to use up other items! Extra garlic suggested too!

I love stuffed peppers so I'm always looking for new recipes and this one was delicious! I will be making this recipe often.