From the Pantry Butler kitchen

Rainbow Bell Pepper Boats with Garbanzo Beans and Kale

4 servings

Rainbow Bell Pepper Boats with Garbanzo Beans and Kale

Red, orange, and yellow bell peppers stuffed with garbanzo beans, kale, walnuts, and brown rice make a delicious Mediterranean-influenced vegetarian dish. USDA MyPlate Kitchen — Produce for Better Health Foundation (public domain), via myplate.food

Ingredients

  • 2 cups instant brown rice, cooked
  • 4 medium bell peppers — red, yellow, and orange
  • 2 cups kale, chopped
  • 1 15 oz can garbanzo beans, low-sodium
  • 1/2 cup walnuts, chopped
  • 1/4 teaspoon salt
  • 1/8 teaspoon pepper

Method

  1. Preheat oven to 375 °F.
  2. Cook rice according to package directions.
  3. Slice bell peppers in half vertically and remove seeds.
  4. Reserve about half of garbanzo beans; mash remaining portion with a fork.
  5. Mix rice with kale, garbanzo beans (mashed and whole), nuts, salt, and pepper.
  6. Fill peppers with mix; place in baking dish and cover.
  7. Bake about 30 minutes.
  8. Remove lid and bake more 5 more minutes.

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