You won’t miss meat with these generously stuffed sweet peppers with rice and kale.
While Adam and I do enjoy chicken, turkey and beef, we love to mix up our dinners with vegetables and grains. Here, we stuff sweet bell peppers with rice mixed with lots of vegetables, tofu and feta cheese.
Here’s what you will need: halved peppers (stick with red or yellow, not green), cooked rice, firm tofu, onion, kale, tomato, marinated artichokes, garlic and vegetable broth.
The filling starts with onion and tofu cooked in a non-stick pan.
Once the onion is transparent and the tofu lightly browed, add kale and artichokes. Just cook until the kale begins to wilt.
Then, add the vegetable broth, tomatoes and some minced garlic.
Take the pan off the heat then stir in the good stuff: cooked rice, creamy Greek yogurt and feta cheese.
Generously stuff each pepper half and bake for about 30 minutes then enjoy!