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.
Nutrition Facts (per serving)
Values are per serving · Serving Size: 1 serving
348
Calories
12g
Protein
50g
Carbs
13g
Fat
9g
Fiber
7g
Sugar
306mg
Sodium
Saturated Fat 1 g · Cholesterol 0 mg
Rings show one serving as a share of a 2,000 calorie reference day. In the Nutrola app they fill against your own goals.
Ingredients
instant brown rice, cooked
2 cups
bell peppers
4 medium · red, yellow, and orange
kale, chopped
2 cups
15 oz can garbanzo beans, low-sodium
1
walnuts, chopped
1/2 cup
salt
1/4 teaspoon
pepper
1/8 teaspoon
Instructions
- 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.
Source: USDA MyPlate Kitchen · Produce for Better Health Foundation
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