In this week’s meal plan I included a really great recipe from Eatingwell.com for Kale & Rice Stuffed Peppers. I loved the recipe but wanted to add and subtract a few things to make it mine. This meal is packed with veggies. Literally it is packed in a vegetable – which offers lots of fiber and vitamins. Traditional stuffed peppers have ground beef in them. I took the meat out to make them cheaper, but they are still full of flavor and filling!
4 large red peppers
2 cups uncooked brown rice
2 c chopped kale
1 tsp minced garlic
2 Tbs olive oil
2 4 oz cans of tomato sauce
1/2 tsp dried oregano
1/2 tsp dried basil
1/4 c grated parmesan + 4 tsp for sprinkling on top of peppers
Preheat oven to 425. In glass bowl cook brown rice in microwave according to box instructions. Set aside. In large skillet combine olive oil and garlic over medium heat. Throw in kale and cook until wilted (5 minutes or so).
Add in tomato sauce, oregano, basil, parmesan and rice and combine. Cut off tops of peppers and discard seeds and flesh. Place peppers on baking pan. Spoon rice mixture into peppers until full and sprinkle with parmesan cheese.
Pour 1 c of water in baking pan so bottoms of peppers do not burn and steam cooks peppers. Place pan in oven and cook for 25 minutes.