Kale rice recipe

Kale rice recipe Ingredients

Kale rice recipe
Roasted Red Peppers Stuffed with Kale & Rice
Ingredients
PEPPERS
3 Medium red bell peppers
1 tbsp Extra-virgin olive oil
1/4 tsp Salt
Freshly ground pepper to taste
FILLING
1/2 pound Kale (6 cups lightly packed), trimmed and washed
1 tbsp 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 Cooking Tips)
1/2 cup Freshly grated Parmesan cheese
1/4 cup Toasted pine nuts, divided
1 tbsp Fresh lemon juice
1/4 tsp Salt, or to taste
Freshly ground pepper to taste

Preparation of Kale rice recipe

1. To prepare peppers: Preheat oven to 400 degree 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.

Your Kale rice recipe is ready now

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