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Roasted Red Peppers Stuffed with Kale & Rice
Source
Prep Time |
Cook Time1 min |
Total Time1 min |
Ingredients
| 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 |
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