Stuffed Peppers

I don’t know what it is about stuffed peppers, but I have several different versions that I make and I love them all.  Not only are they tasty and healthy, they’re also colorful and pretty.  They make great side dishes or vegetarian entrees, and I always make enough to have leftovers for lunch later on in the week.  This version, a red pepper stuffed with kale, brown rice and other seasonings, is one of my summer favorites.

Red peppers and kale are considered by many to be super foods.  According to, one cup of chopped red pepper contains almost all of the recommended daily allowance of vitamin A and over 300% of vitamin C.  They are also a good source of vitamin K, E, B6, folate, thiamin, riboflavin, niacin, potassium, fiber and more.  And they taste good!!!  Kale, likewise, contains many of these same nutrients, with the addition of calcium and iron.  Not too shabby, eh?  Add some other tasty ingredients, including toasted almonds and Parmesan cheese, and you’ve got one tasty nutritional powerhouse on your plate.

These red peppers are stuffed with a mixture of chopped yellow peppers, onion, garlic, kale, brown rice and toasted almonds.  Squeeze on some fresh lemon juice (it heightens the flavors), season with salt and pepper, and top with freshly grated parmesan cheese.  So delicious!  I’ve used quinoa before, instead of brown rice, and they’re really good that way too. Using quinoa turns this dish into a complete protein as well.  You could probably use just about any grain you wish with this recipe.  If you do, let me know what you used and how it came out!  I’d love to hear from more readers!