Rice and Kale Stuffed Peppers

Rice and Kale Stuffed Peppers

Bloggers Adam and Joanne Gallagher from Inspired Taste stuff sweet bell peppers with rice and kale for meatless Monday.

Prep Time

20

Minutes

Total Time

50

Minutes

Makes

4

servings

2
red or yellow bell peppers, or 1 of each, cut lengthwise in half
1
tablespoon olive oil
1
medium onion, chopped (1/2 cup)
6
oz firm tofu, cut into cubes
1
cup torn packed kale leaves
1/3
cup drained Progresso® marinated artichoke hearts (from 6-oz jar), chopped
1/4
cup vegetable broth
1
medium tomato, seeded, finely chopped (3/4 cup)
1
teaspoon finely chopped garlic
1
cup cooked rice
1/3
cup Greek plain yogurt (from 6-oz container)
1/2
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.
Makes 4 servings
Make the Most of This Recipe With Tips From The Betty Crocker® Kitchens
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.

Nutrition Information:

1 Serving (1 Serving)
        Exchanges: Free*Percent Daily Values are based on a 2,000 calorie diet.