Roasted Red Peppers Stuffed With Kale & Rice

Name: Roasted Red Peppers Stuffed With Kale & Rice
Prep time: 2 h 22 min
Cook time: 2 h 22 min
Total time: 2 h 22 min
Yield: 3
Cuisine: Global
Ingredients: 177 milliliters cooked short-grain brown rice, (see Tip); 2 cloves garlic, minced; 227 grams kale, (6 cups lightly packed), trimmed; 1 Tbsp lemon juice; 1 Tbsp extra-virgin olive oil; 1 medium onion, chopped; 118 milliliters freshly grated Parmesan cheese; 3 servings Freshly ground pepper, to taste; 3 servings Peppers; 59 milliliters toasted pine nuts, divided (see Tip); 118 milliliters chopped red bell pepper; 3 mediums red bell peppers; 0 teaspoons salt

Roasted Red Peppers Stuffed With Kale & Rice is a gluten free side dish. One serving contains 361 calories, 15g of protein, and 18g of fat. This recipe covers 35% of your daily requirements of vitamins and minerals. This recipe serves 3. Head to the store and pick up bell pepper, olive oil, pine nuts, and a few other things to make it today. From preparation to the plate, this recipe takes around 2 hours and 22 minutes. Similar recipes include Tomatoes And Peppers Stuffed With Basmati Rice And Kale, Roasted Red Peppers: Two Roasting Techniques and How Marinate Them, and