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Roasted Red Peppers Stuffed with Kale & Rice

Marie Simmons
  • 60 minutes
  • Serves 6

INGREDIENTS

2 cloves

Garlic

8 oz

Kale

1

Onion, medium

1/2 cup

Red bell pepper

3

Red bell peppers, medium

1 tbsp

Lemon juice

3/4 cup

Brown rice, cooked short-grain

1

Filling

2

Pepper, Freshly ground

1

Peppers

1/2 tsp

Salt

2 tbsp

Olive oil, extra-virgin

1/4 cup

Pine nuts, toasted

1/2 cup

Parmesan cheese