Nutritional Wisdom with Carly Pollack

Quinoa and Kale Stuffed Red Peppers

Quinoa and Kale Stuffed Red Peppers Quinoa and Kale Stuffed Red Peppers

3 medium red bell peppers
1 tbsp coconut oil, melted
1/4 tsp sea salt
black pepper, to taste
6 cups kale, lightly packed, stems removed, leaves chopped
1 tbsp coconut oil, melted
1 medium onion, chopped
1/2 cups green bell pepper, diced
2 cloves garlic, minced
3/4 cups cooked quinoa
1/4 cups toasted pine nuts, divided
1 tbsp lemon juice
1/4 tsp sea salt
black pepper, to taste

Preheat oven to 400 degrees. Halve peppers lengthwise through the stems, leaving them attached. Remove the seeds. Lightly brush the peppers outside and inside with oil; sprinkle the insides with salt and pepper. Place, cut-side down, in a 8x8 baking dish. Bake until peppers are just tender, 10 to 15 minutes. Let cool slightly. Turn cut-side up. Roast kale in the oven with a light coating of oil for 8 to 10 minutes. Finely chop. Heat oil in a large nonstick skillet over medium heat. Add onion and chopped bell pepper; cook, stirring often, until onion is golden, 6 to 8 minutes. Add garlic and cook, stirring, for 30 seconds. Stir in the kale. Remove from the heat and let cool slightly. Stir in quinoa, 2 tablespoons pine nuts, and lemon juice. Season with salt and pepper. Divide the filling among the pepper halves. Sprinkle with the remaining 2 tablespoons pine nuts. Add 2 tablespoons water to the baking dish. Cover the peppers with foil and bake until heated through, 15 to 20 minutes. Uncover and bake for 5 minutes more. Serve hot.

2-3 Servings