Joybynature.com Team

Roasted Red Peppers Stuffed With Kale & RiceBell peppers are an excellent source of vitamin A and vitamin C. The red variety is often considered to be the most nutritious and can lavish you with a whole lot of anti-oxidant and anti-inflammatory benefits. Today we are going to see one of the easiest and tastiest ways of cooking the bell pepper variety.

Conscious Foods Masala Chai 50gm

  • 2 red or yellow bell peppers, or 1 of each, cut it lengthwise in half
  • 1 tablespoon of olive oil
  • 1 medium sized onion, chopped (1/2 cup)
  • 6 oz of firm tofu, cut into cubes
  • 1 cup of torn packed kale leaves
  • 1/3 cup of drained Progress marinated artichoke hearts (from 6-oz jar), chopped
  • 1/4 cup of vegetable broth
  • 1 medium tomato, seeded, finely chopped (3/4 cup)Soulflower Coldpressed Olive Carrier Oil 200ml
  • 1 teaspoon of finely chopped garlic
  • 1 cup of cooked rice
  • 1/3 cup of Greek plain yogurt (from 6-oz container)
  • 1/2 cup of crumbled feta cheese (2 oz)
  • Salt and pepper to taste

Organic Modern Pantry Flax Seeds Natural 200gmMETHOD:

  1. Heat the oven to 400°F and line the cookie sheet with foil or cooking parchment paper. Place the bell pepper halves on the cookie sheet.
  2. In a large nonstick skillet, heat the required amount of oil over medium-high heat. Cook onion in oil about 3 minutes, stirring occasionally, until softened. Add tofu; cook it to about 2 minutes or until it is light golden brown. Add kale and artichoke hearts; cook 1 minute longer or until kale is wilted. Stir in broth, tomato and garlic. Keep cooking it for 1 to 2 minutes or until hot.
  3. Stir in the rice, along with yogurt and cheese. Season it with salt and pepper to taste. Spoon the mixture into pepper halves.
  4. Bake it for around 25 to 30 minutes or until the peppers begin to soften.
Ecolife Organic Brown Flax Seed 100gm
Serve it in a ceramic plate along with mayonnaise.


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