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Roasted Peppers Stuffed with Kale & Rice

Ingredients

• PEPPERS
• 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-or other veggies like carrots and celery
• 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 or chopped almonds, divided
• 1 tablespoon lemon juice-opt.
• 1/4 teaspoon salt
• Freshly ground pepper, to taste

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