Best 2 Rice And Kale Stuffed Peppers Recipes
Looking for a delectable vegetarian dish that's packed with flavor and nutrients? Look no further than these Rice and Kale Stuffed Peppers! This wholesome recipe features bell peppers stuffed with a savory mixture of rice, kale, and a blend of aromatic spices. Served with a zesty tomato sauce, these stuffed peppers are a delightful main course that's perfect for a healthy and satisfying meal.
In addition to the classic rice and kale stuffed peppers, this article also offers two additional tempting variations: Mediterranean Stuffed Peppers and Southwestern Stuffed Peppers. The Mediterranean version features a filling of rice, kale, feta cheese, and Mediterranean spices, while the Southwestern variation boasts a filling of rice, kale, black beans, corn, and a flavorful blend of Mexican spices. With three delicious recipes to choose from, you're sure to find the perfect stuffed pepper recipe to tantalize your taste buds.
RICE AND KALE STUFFED PEPPERS
This delicious vegetarian entrée is made with sweet bell peppers stuffed with rice, tofu, artichoke hearts and kale.
Provided by By Inspired Taste
Categories Side Dish
Time 50m
Yield 4
Number Of Ingredients 13
Steps:
- Heat oven to 400°F. Line cookie sheet with foil or cooking parchment paper. Place bell pepper halves on cookie sheet.
- In large nonstick skillet, heat oil over medium-high heat. Cook onion in oil about 3 minutes, stirring occasionally, until softened. Add tofu; cook about 2 minutes or until light golden brown. Add kale and artichoke hearts; cook 1 minute longer or until kale is wilted. Stir in broth, tomato and garlic. Cook 1 to 2 minutes or until hot. Remove from heat.
- Stir in rice, yogurt and cheese. Season with salt and pepper. Spoon mixture into pepper halves.
- Bake 25 to 30 minutes or until peppers begin to soften.
Nutrition Facts : ServingSize 1 Serving
TOMATOES AND PEPPERS STUFFED WITH BASMATI RICE AND KALE
Any hearty green can be used in place of kale in this recipe. For the best results, make the filling a day in advance -- it tastes even better once the flavors have had time to mingle.
Provided by Martha Stewart
Categories Food & Cooking Ingredients Pasta and Grains Rice Recipes
Number Of Ingredients 18
Steps:
- Preheat oven to 350 degrees. Cut off top third of each tomato, and reserve. Leaving a 1/2-inch-thick shell, scoop out insides, and coarsely chop. Place 1/2 cup in a bowl, and discard the rest.
- Toast coriander, cumin, and fennel seeds in a small pan over medium heat, swirling pan, until spices are fragrant, about 2 minutes. Transfer spices to a spice grinder, and add red-pepper flakes. Process until finely ground, then stir in cinnamon.
- Heat oil in a medium saucepan over medium heat. Add onion, garlic, 2 teaspoons salt, and the serrano chile. Cook, stirring occasionally, until onion is translucent, about 5 minutes. Stir in chopped tomatoes, and cook until most of the liquid has evaporated, about 3 minutes. Stir in spice mixture, and cook for 30 seconds.
- Add rice to pan, and stir to coat. Stir in 1 3/4 cups water. Bring to a boil, then reduce heat to a simmer. Cover, and cook until rice is al dente, about 14 minutes. Add kale, and cook, stirring, until just wilted, about 2 minutes.
- Place currants and orange juice in a small bowl, and let stand for 15 minutes. Stir currants, juice, and pine nuts into rice. Season with salt and pepper. (Filling and tomatoes will keep, covered and refrigerated, for up to 1 day.)
- Place tomato shells in a baking dish just large enough to hold them in a single layer. Season insides of tomato shells with salt. Fill each with about 1/3 cup rice mixture, mounding filling slightly. Top each filled tomato with a reserved tomato top. Place peppers in another baking dish, just large enough to hold them in a single layer. Fill each with about 1/2 cup rice mixture, mounding filling slightly. Add 1/2 cup water to dish with peppers.
- Cover each dish with parchment, then foil. Bake until vegetables are tender and filling is heated through, 40 to 50 minutes. Serve stuffed vegetables hot, warm, or at room temperature.
Tips:
- When selecting bell peppers, choose ones that are firm, brightly colored, and have smooth skin. Avoid peppers with bruises or blemishes.
- To easily remove the core and seeds from the bell peppers, cut them in half lengthwise and scoop out the insides with a spoon.
- Be careful not to overcook the rice. It should be cooked through but still have a slightly firm texture.
- If you don't have kale on hand, you can substitute another leafy green, such as spinach or Swiss chard.
- Feel free to add other vegetables to the stuffing, such as chopped carrots, celery, or zucchini.
- To make the dish vegetarian, omit the ground beef and add an extra cup of cooked rice.
- Serve the stuffed peppers with your favorite sauce, such as tomato sauce, marinara sauce, or enchilada sauce.
Conclusion:
Rice and kale stuffed peppers are a delicious, healthy, and versatile dish that can be enjoyed for lunch or dinner. They are also a great way to use up leftover rice and kale. With a little planning and effort, you can easily make this dish at home. So next time you're looking for a satisfying and nutritious meal, give rice and kale stuffed peppers a try!
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