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Rice and Kale Stuffed Peppers

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

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Prep Time 20 min
Total Time 50 min
Servings 4

Ingredients

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 Yoplait® Greek plain yogurt (from 6-oz container)

1/2: cup crumbled feta cheese (2 oz)

: Salt and pepper to taste

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Directions

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

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.

Got questions? Our experts have the answers. Ask Betty now.

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REVIEWS & COMMENTS

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Posted 12/9/2012 5:26:12 PM REPORT ABUSE FannyFarmer said:

Rating:

I was really pleasantly surprised by how good this recipe was! I am normally not a kale and brown rice person, but eat them b/c they are healthy. This recipe is a keeper and changed my attitudes on brown rice and kale!

This reply was: Helpful Inspiring

Posted 11/18/2012 10:46:16 AM REPORT ABUSE AshAMily said:

Rating:

These stuffed peppers are AMAZING!! I have made them several times now and the whole family LOVES them! I have added a bit more yogurt and feta cheese as well as some chopped black olives (I'll find any excuse to add black olives) I do have a couple of recommendations, however. First, if you or your family are not huge fans of tofu you can dice it into tiny bits and brown it that way. You won't be able to tell the difference between it and chicken. Second, I would recommend stuffing only red bell peppers, there's just something about the flavors together. Orange and Yellow peppers are not bad, just not as good. Finally, there is enough stuffing to make about 8 medium sized peppers!! I strongly recommend giving these peppers a try, they are so healthy and flavorful, you will end up adding them to your regular rotation!!

This reply was: Helpful Inspiring