Roasted Red Peppers Stuffed With Kale & Rice Recipe
Recipe By EatingWell
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 For Roasted Red Peppers Stuffed With Kale & Rice Recipe
3 Medium red bell peppers
1 tablespoon Extra virgin olive oil
0.25 teaspoon Salt
NaN As required Freshly ground pepper, to taste
8 ounce Kale, , trimmed
1 tablespoon Extra virgin olive oil
1 Medium Onion, Chopped
0.5 cup Chopped red bell pepper
2 Cloves Garlic, Minced
0.75 cup Cooked short grain brown rice
0.5 cup Freshly Grated Parmesan Cheese
0.25 cup Toasted pine nuts, divided
1 tablespoon Lemon juice
Nutrition value
419
calories per serving
14 g Fat19 g Protein52 g Carbs27 g FiberOther
Current Totals
14 g Fat
19 g Protein
52 g Carbs
27 g Fiber
MacroNutrients
Carbs
52 g
Protein
19 g
Fiber
27 g
Fats
Fat
14 g
Vitamins & Minerals
Calcium
251 mg
Iron
8 mg
Vitamin A
1550 mcg
Vitamin B1
0 mg
Vitamin B2
1 mg
Vitamin B3
6 mg
Vitamin B6
0 mg
Vitamin B9
118 mcg
Vitamin B12
0 mcg
Vitamin C
69 mg
Vitamin E
2 mg
Copper
1 mcg
Magnesium
248 mg
Manganese
2 mg
Phosphorus
417 mg
Selenium
21 mcg
Zinc
3 mg
Percent Daily Values are based on a 2000 calorie diet. All nutritional information presented are estimates and not meant to substitute professional dietary advice or treatment
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