Roasted Red Peppers Stuffed with Kale & Rice

Try this recipe for Roasted Red Peppers Stuffed with Kale & Rice

A filling of short-grain brown rice, kale and pine nuts makes these stuffed peppers super-nutritious (and pretty too).


  •     3 medium red bell peppers
  •     1 tablespoon extra-virgin olive oil
  •     1/4 teaspoon salt
  •     Freshly ground pepper, to taste
  •     8 ounces kale, (6 cups lightly packed), trimmed
  •     1 tablespoon extra-virgin olive oil
  •     1 medium onion, chopped
  •     1/2 cup chopped red bell pepper
  •     2 cloves garlic, minced
  •     3/4 cup cooked short-grain brown rice, (see Tip)
  •     1/2 cup freshly grated Parmesan cheese
  •     1/4 cup toasted pine nuts, divided (see Tip)
  •     1 tablespoon lemon juice
  •     1/4 teaspoon salt
  •     Freshly ground pepper, to taste


Prep time: 40 minutes | Total time: 1 hour

  1. To prepare peppers: Preheat oven to 400°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.
  2. 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.
  3. 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.
  4. 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.

Tip & Notes

Prep 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.

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.)


Recipes makes 6 servings

Per serving: 176 calories; 11g fat (2g sat, 5g mono); 6mg cholesterol; 16g carbohydrates; 6g protein; 3g fiber; 309mg sodium; 337mg potassium;
Nutrition Bonus: Vitamin C (185% daily value), Vitamin A (155% dv)

Exchanges: 1 fat, 1 1/2 nonstarchy vegetable

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