Rainbow Bell Pepper Boats with Garbanzo Beans and Kale
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Ingredients
- 2 cups instant brown rice (cooked)
- 4 medium bell peppers (red, yellow, and orange)
- 2 cups kale (chopped)
- 1 can 15 oz garbanzo beans, unsalted
- 1/2 cup walnuts (chopped)
- 1/4 teaspoon salt
- 1/8 teaspoon pepper
Instructions
- Preheat oven to 375 °F.
- Cook rice according to package directions.
- Slice bell peppers in half vertically and remove seeds.
- Reserve about half of garbanzo beans; mash remaining portion with a fork.
- Mix rice with kale, garbanzo beans (mashed and whole), nuts, salt, and pepper.
- Fill peppers with mix; place in baking dish and cover.
- Bake about 30 minutes.
- Remove lid and bake more 5 more minutes.
Nutrition
| Calories | 330 |
|---|---|
| Protein | 11 g |
| Total Fat | 11 g |
| Saturated Fat | 1 g |
| Cholesterol | 0 mg |
| Carbohydrates | 48 g |
| Dietary Fiber | 9 g |
U.S. Department of Agriculture, MyPlate Kitchen (public domain), via the Internet Archive. Source: Produce for Better Health Foundation