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EatingWell
Roasted Red Peppers Stuffed with Kale & Rice
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
Directions
Tips
Make Ahead Tip: Prepare through step 3, cover and refrigerate for up to 2 days.
Tips
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.
Tips
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
Per Serving:
176 calories; protein 5g; carbohydrates 16.2g; dietary fiber 3.2g; sugars 4.4g; fat 10.8g; saturated fat 2g; cholesterol 5.7mg; vitamin a iu 7725IU; vitamin c 110.8mg; folate 45.5mcg; calcium 100.2mg; iron 1.2mg; magnesium 45.1mg; potassium 340.5mg; sodium 327.4mg; thiamin 0.1mg.
Exchanges:
1/2 starch, 1 1/2 vegetable, 1/2 medium-fat meat, 1 1/2 fat
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