Rice and Kale Stuffed Peppers

This delicious vegetarian entrée is made with sweet bell peppers stuffed with rice, tofu, artichoke hearts and kale.

  • Prep Time 20 min
  • Total Time 50 min
  • Servings 4


red or yellow bell peppers, or 1 of each, cut lengthwise in half
tablespoon olive oil
medium onion, chopped (1/2 cup)
oz firm tofu, cut into cubes
cup torn packed kale leaves
cup drained Progresso™ marinated artichoke hearts (from 6-oz jar), chopped
cup vegetable broth
medium tomato, seeded, finely chopped (3/4 cup)
teaspoon finely chopped garlic
cup cooked rice
cup Greek plain yogurt (from 6-oz container)
cup crumbled feta cheese (2 oz)
Salt and pepper to taste

  • 1 Heat oven to 400°F. Line cookie sheet with foil or cooking parchment paper. Place bell pepper halves on cookie sheet.
  • 2 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.
  • 3 Stir in rice, yogurt and cheese. Season with salt and pepper. Spoon mixture into pepper halves.
  • 4 Bake 25 to 30 minutes or until peppers begin to soften.

Expert Tips

Not a tofu fan? Substitute canned black or cannellini beans.

Buy a package of microwavable rice to have cooked rice in minutes. This is also a great recipe to use up leftover rice.