Stuffed Bell Peppers with Kale and Ricotta

Units:
Servings: Prep Time: 20 Cook Time: 30

Ingredients

Directions

  1. Preheat oven to 375°F (190°C).
  2. In a skillet, heat olive oil over medium heat. Add kale and cook until wilted.
  3. In a bowl, combine cooked kale, ricotta cheese, Parmesan cheese, brown rice, pine nuts, salt, and pepper.
  4. Stuff each bell pepper half with the kale mixture.
  5. Place stuffed peppers in a baking dish and cover with foil.
  6. Bake for 30 minutes or until peppers are tender.
  7. Serve warm.

Notes

Use red or yellow bell peppers for a sweeter flavor.

Dietary Tags

Recipe By:

Chef AI

Stuffed Bell Peppers with Kale and Ricotta

Ingredients

  • 4 large bell peppers, halved and seeded
  • 1 bunch kale, chopped
  • 1 cup ricotta cheese
  • 1/2 cup grated Parmesan cheese
  • 1 cup cooked brown rice
  • 1/4 cup pine nuts, toasted
  • 2 tablespoons olive oil
  • Salt and pepper to taste

Directions

  1. Preheat oven to 375°F (190°C).
  2. In a skillet, heat olive oil over medium heat. Add kale and cook until wilted.
  3. In a bowl, combine cooked kale, ricotta cheese, Parmesan cheese, brown rice, pine nuts, salt, and pepper.
  4. Stuff each bell pepper half with the kale mixture.
  5. Place stuffed peppers in a baking dish and cover with foil.
  6. Bake for 30 minutes or until peppers are tender.
  7. Serve warm.