Subj : BH&G 2473
To   : All
From : Dave Drum
Date : Wed Apr 21 2021 15:10:16

MMMMM----- Recipe via Meal-Master (tm) v8.06
 
      Title: Roasted Red Peppers Stuffed w/Kale & Rice
 Categories: Vegetables, Greens, Rice, Cheese, Nuts
      Yield: 6 Servings
 
      3 md Red bell peppers
      1 tb Extra-virgin olive oil
    1/4 ts Salt
           Fresh ground pepper
      8 oz Kale; trimmed
      1 tb Extra-virgin olive oil
      1 md Onion; chopped
    1/2 c  Chopped red bell pepper
      2 cl Garlic; minced
    3/4 c  Cooked short-grain brown
           - rice *
    1/2 c  Fresh grated Parmesan
           - cheese
    1/4 c  Toasted pine nuts, divided
      1 tb Lemon juice
    1/4 ts Salt
           Fresh ground pepper
 
  TO PREPARE PEPPERS: Set oven @ 400ºF/205ºC.
  
  Halve peppers lengthwise through the stems, leaving them
  attached. Remove the seeds. Lightly brush the peppers
  outside and inside with oil; sprinkle the insides with
  salt and pepper. Place, cut-side down, in a 9" by 13"
  baking dish. Bake until peppers are just tender, 10 to 15
  minutes. Let cool slightly. Turn cut-side up.
  
  TO PREPARE FILLING: Bring 2 cups salted water to a boil in
  a large wide pan. Stir in kale, cover and cook until
  tender, 10 to 12 minutes. Drain, rinse under cold water;
  squeeze dry. Finely chop.
  
  Heat oil in a large nonstick skillet over medium heat. Add
  onion and chopped bell pepper; cook, stirring often, until
  onion is golden, 6 to 8 minutes. Add garlic and cook,
  stirring, for 30 seconds. Stir in the kale. Remove from
  the heat and let cool slightly. Stir in rice, Parmesan, 2
  tablespoons pine nuts and lemon juice. Season with salt
  and pepper. Divide the filling among the pepper halves.
  Sprinkle with the remaining 2 tablespoons pine nuts.
  
  Add 2 tablespoons water to the baking dish. Cover the
  peppers with foil and bake until heated through, 15 to 20
  minutes. Uncover and bake for 5 minutes more. Serve hot.
  
  * TIPS: To cook brown rice: Place 1 cup brown rice, 2 1/2
  cups water and a pinch of salt, if desired, in a medium
  saucepan; bring to a simmer. Cover; cook over low heat
  until rice is tender and most of the liquid has been
  absorbed, 45 to 50 minutes.
  
  Makes 3 cups.
  
  * To toast pine nuts: Heat a small dry skillet over
  medium-low heat. Add pine nuts and cook, stirring
  constantly, until golden and fragrant, 2 to 3 minutes. (Or
  spread in a small baking pan and bake at 400ºF/205ºC for
  about 5 minutes.)
  
  MAKE AHEAD TIP: Prepare through step 3, cover and
  refrigerate for up to 2 days.
  
  EatingWell.com | December 2014
  
  MM Format by Dave Drum - 22 December 2014
  
  Uncle Dirty Dave's Archives
 
MMMMM

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