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Rice and Kale Stuffed Peppers
Rice and Kale Stuffed Peppers
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Prep Time:
20 minutes
Total Time:
50 minutes
Savory stuffed bell peppers filled with flavorful rice, tofu, artichokes, and kale.
Ingredients:
  • 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
Instructions:
  • Preheat oven to 400°F and prepare a baking sheet with foil or parchment paper. Place bell pepper halves on the prepared sheet.
  • Heat oil in a large nonstick skillet over medium-high heat. Saute onion for about 3 minutes until softened. Add tofu and cook for 2 minutes until light golden brown. Toss in kale and artichoke hearts and cook for 1 more minute until kale wilts. Stir in broth, tomato, and garlic, and cook for 1 to 2 minutes until hot. Remove from heat and enjoy.
  • Combine rice, yogurt, and cheese, season with salt and pepper, then fill the pepper halves with the mixture.
  • Bake until peppers are just tender, around 25-30 minutes.

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