• Liz Talley - Urban Graze

Kale and Wild Rice Stuffed Peppers


Really tasty dinner! If all of the stuffing will not fit into the peppers, simply put into a small, greased baking dish and bake alongside the peppers. You'll be glad for a little extra filling, or to have some leftovers! Freeze the entire dish after baking, or just some leftovers, for a terrific ready-dinner another day.

2 large bell or other sweet peppers, tops removed and seeded

Note: discard stem; dice the surrounding flesh and save

1 Tbsp. olive oil

1-2 Tbsp. finely chopped onion

1 small clove garlic, minced

½ - ¾ c. sliced mushrooms

1½ - 2 c. small (½”) cubes of roasted eggplant, zucchini, and/or cooked winter squash

1 c. chopped tomatoes

1 cup cooked wild rice 1 c. torn, shredded, scissor-snipped kale leaves (or chard, spinach, beet/other greens)

Shredded parmesan

Salt and pepper to taste

Preheat oven to 350.

Wrap the peppers in aluminum foil, and bake in the oven until tender, but not falling apart, 10-15 minutes. Remove from the oven and allow to cool.

Saute onions, garlic, and mushrooms in oil until the mushrooms are golden brown. Add in the eggplant, zucchini, &/or winter squash, tomatoes, saved diced peppers, and continue to cook until the vegetables are near tender. Stir in wild rice and kale; cook 2-3 minutes more, until the rice is warm through and kale begins to wilt. Season with salt and pepper.

Spoon the vegetable mixture into the peppers. Pour 1/4 c. water into a baking dish that is just big enough to hold the peppers so they will remain standing upright. Transfer stuffed pepper to the dish and top with parmesan. Bake until the peppers are heated through, about 15 minutes.

Recipe created or adapted by Liz Talley, Urban Graze

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