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. ).
4.8
13 Rating -
Rate
Vegdiet
15minstotal
15m.total
plan
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ingredients serve
serve1
Add to Shopping ListIngredients for Roasted Red Peppers Stuffed With Kale & Rice Recipe
- 1/2 Medium red bell peppers
- 0.17 tablespoon Extra virgin olive oil
- 1/25 teaspoon Salt
- NaN As required Freshly ground pepper, to taste
- 1.33 ounce Kale, , trimmed
- 0.17 tablespoon Extra virgin olive oil
- 0.17 Medium Onion, Chopped
- 0.08 cup Chopped red bell pepper
- 0.33 Cloves Garlic, Minced
- 0.13 cup Cooked short grain brown rice
- 0.08 cup Freshly Grated Parmesan Cheese
- 1/25 cup Toasted pine nuts, divided
- 0.17 tablespoon Lemon juice
Nutrition
value
value
419
calories per serving
14 g Fat19 g Protein52 g Carbs27 g FiberOther
Current Totals
- Fat14g
- Protein19g
- Carbs52g
- Fiber27g
MacroNutrients
- Carbs52g
- Protein19g
- Fiber27g
Fats
- Fat14g
Vitamins & Minerals
- Calcium251mg
- Iron8mg
- Vitamin A1550mcg
- Vitamin B1< 1mg
- Vitamin B2< 1mg
- Vitamin B36mg
- Vitamin B6< 1mg
- Vitamin B9118mcg
- Vitamin B12< 1mcg
- Vitamin C69mg
- Vitamin E2mg
- Copper1mcg
- Magnesium248mg
- Manganese2mg
- Phosphorus417mg
- Selenium21mcg
- Zinc3mg
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
Recipe By EatingWell