Rainbow Bell Pepper Boats
Colorful peppers stuffed with garbanzo beans, kale, walnuts and brown rice make a delicious Mediterranean-influenced vegetarian dish. This is a perfect dish for a “Meatless Monday.”
Ingredients
- 4 medium bell peppers (red, yellow, green and orange)
- 1 bunch kale
- 1/2 cup walnuts
- 1 can (15-ounces) garbanzo beans
- 2 cups cooked brown rice
- 1/4 teaspoon salt
- 1/8 teaspoon ground black pepper
Instructions
- Preheat oven to 375 degrees.
- Wash bell peppers. Slice bell peppers in half lengthwise and remove seeds and membranes.
- Wash kale and chop, cutting out the center vein and stalk.
- Chop walnuts.
- Wipe off top of garbanzo bean can. Drain and rinse beans. Reserve about half of garbanzo beans; mash remaining portion with a fork.
- Mix rice with kale, garbanzo beans (mashed and whole), nuts, salt and pepper.
- Fill peppers with mix; place in baking dish and cover.
- Bake about 30 minutes. Remove lid and bake 5 more minutes.
Notes
Smart Shopping Tips
- Select firm, crisp bell peppers that feel heavy for their size. Avoid any that are shriveled or have soft spots.
- Choose kale that is crisp looking, dark green and without spots. Avoid kale with cut ends that look brown or slimy.
- Add your favorite herbs such as oregano and basil.
- Top with a tablespoon of grated Parmesan cheese during the last 5 minutes of baking.
- Cannellini beans or any other bean will work in this recipe.
- Cook up a large batch of rice at the beginning of the week. Use within about five days or freeze meal portions for up to six months.
- Use any kind of greens (such as collard greens) in this recipe.
