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Roasted Red Peppers Stuffed with Kale & Rice

See full recipe on: Kitchen Daily



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

Nutrition 6 servings

Per Serving % Daily Value
Calories 252
Fat 11g 18%
Carbs 29g 9%
Protein 8g 16%
Fiber 4g 17%
Cholesterol 6mg 2%
Sodium 365mg 15%
     
Fat
Carbs
Protein

Preparation






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