Day 107 Roasted Red Peppers Stuffed with Rice and Kale

Roasted Red Peppers Stuffed with Rice and Kale

Peppers
3 Red Bell Peppers, halved and seeds removed
1 Tablespoon Olive Oil
Salt and Pepper to taste

Filling
8 Ounces Kale, stems trimmed
1 Tablespoon Olive Oil
1 Onion, chopped
1/2 Cup Red Pepper, chopped
2 Garlic Cloves, minced
3/4 Cup Cooked Brown Rice
1/2 Cup Nutritional Yeast
1/4 Cup Pine Nuts, toasted
1 Tablespoon Lemon Juice
Salt and Pepper to taste

Roasted Peppers

1.  To prepare peppers, preheat oven to 400F.  Lightly brush the peppers on both sides with olive oil; sprinkle the insides with salt and pepper. Place cut side down on a baking pan.  Bake 15 minutes, let cool slightly.  Turn cut side up.

2.  To prepare filling:  Bring salted water to a boil in a large pan. Stir in kale, cover and cook until tender, 10 to 12 minutes.  Drain, rinse under cold water; squeeze dry.  Finely chop.

3.  Heat oil in a large skillet over medium heat.  Add onion and chopped bell pepper, cook, stirring often until onion is translucent.  Add garlic and kale, cook for a minute.  Add the rice, nutritional yeast, pine nuts and lemon juice.  Removed from heat.  If the mixture is too dry, add some stock.  Salt and pepper to taste.  Divide the filling among the pepper halves.

4.  Bake for 20 -25 minutes until well heated.

Goes well with House Salad.

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