Ingredients
|
|
PEPPERS |
|
3 |
Medium red bell peppers |
|
1 tbsp |
Extra-virgin olive oil |
|
1/4 tsp |
Salt |
|
|
Freshly ground pepper to taste |
|
|
FILLING |
|
1/2 pound |
Kale (6 cups lightly packed), trimmed and washed |
|
1 tbsp |
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 Cooking Tips) |
|
1/2 cup |
Freshly grated Parmesan cheese |
|
1/4 cup |
Toasted pine nuts, divided |
|
1 tbsp |
Fresh lemon juice |
|
1/4 tsp |
Sea salt, or to taste |
|
|
Freshly ground pepper to taste |
Preparation
1. To prepare peppers: Preheat oven to 400 degree F. Halve peppers lengthwise through the stems, leaving them attached. Remove the seeds. Lightly brush the peppers outside and inside with oil; sprinkle the insides with salt and pepper. Place cut-side down, in a 9-by-13-inch baking dish. Bake until peppers are just tender, 10 to 15 minutes. Let cool slightly. Turn cut-side up.
2. To prepare filling: Bring 2 cups salted water to a boil in a large wide 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 nonstick skillet over medium heat. Add onion and chopped bell pepper; cook, stirring often, until onion is golden, 6 to 8 minutes. Add garlic and cook, stirring, for 30 seconds. Stir in the kale. Remove from the heat and let cool slightly. Stir in rice, Parmesan, 2 tablespoons pine nuts and lemon juice. Season with salt and pepper. Divide the filling among the pepper halves. Sprinkle with the remaining 2 tablespoons pine nuts.
4. Add 2 tablespoons water to the baking dish. Cover the peppers with foil and bake until heated through, 15 to 20 minutes. Uncover and bake for 5 minutes more. Serve hot.
Cook’s Notes
To make ahead, prepare through Step 3, cover and refrigerate for up to 2 days. You can vary the filling by substituting robust mustard greens or collards, or milder greens, such as spinach, escarole or Swiss chard.
To toast pine nuts:
Heat a small dry skillet over medium-low heat. Add pine nuts and cook, stirring constantly, until golden and fragrant, 2 to 3 minutes. (Or spread in a small baking pan and bake at 400 degree F for about 5 minutes.)
Cooking Tip:
To cook brown rice: Place 1 cup brown rice, 2 1/2 cups water and a pinch of salt, if desired, in a medium saucepan; bring to a simmer. Cover; cook over low heat until rice is tender and most of the liquid has been absorbed, 45 to 50 minutes. Makes 3 cups.
Reprinted with permission of EatingWell, The Magazine of Food & Health
