Page Title
Stuffed Peppers
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         Copyright © 2008 Dolkar Wellness & Longevity
           9600 North 96th Street Scottsdale AZ 85258
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Ingredients:
3 medium red bell peppers
1 tablespoon extra-virgin olive oil
1/4 teaspoon salt
Freshly ground pepper, to taste

Filling:

8 ounces kale, (6 cups lightly packed), trimmed
1 tablespoon extra-virgin olive oil
1 medium onion, chopped
1/2 cup chopped red bell pepper
2 cloves garlic, minced
3/4 cup cooked short-grain brown rice
1/2 cup freshly grated Parmesan cheese
1/4 cup toasted pine nuts, divided  
1 tablespoon lemon juice
1/4 teaspoon salt
Freshly ground pepper, to taste

    To prepare peppers: Preheat oven to 400°F.
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-inch 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.
Stuffed Peppers