Rice and Kale Stuffed Peppers

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Rice and Kale Stuffed Peppers
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  • Prep 20 min
  • Total 50 min
  • Servings 4
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This delicious vegetarian entrée is made with sweet bell peppers stuffed with rice, tofu, artichoke hearts and kale.
By Inspired Taste
Updated Sep 17, 2013


  • 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.

Tips from the Betty Crocker Kitchens

  • tip 1
    Not a tofu fan? Substitute canned black or cannellini beans.
  • tip 2
    Buy a package of microwavable rice to have cooked rice in minutes. This is also a great recipe to use up leftover rice.


Nutrition Facts are not available for this recipe
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