Rice and Kale Stuffed Peppers

Rice and Kale Stuffed Peppers

Bloggers Adam and Joanne Gallagher from Inspired Taste stuff sweet bell peppers with rice and kale for meatless Monday.

  • Minutes Prep Time
  • Minutes Total
  • 4 Recipe Yield
  • Heat oven to 400°F. Line cookie sheet with foil or cooking parchment paper. Place bell pepper halves on cookie sheet.
  • In large nonstick skillet, heat oil over medium-high heat. Cook onion in oil about 3 minutes, stirring occasionally, until softened. Add tofu; cook about 2 minutes or until light golden brown. Add kale and artichoke hearts; cook 1 minute longer or until kale is wilted. Stir in broth, tomato and garlic. Cook 1 to 2 minutes or until hot. Remove from heat.
  • Stir in rice, yogurt and cheese. Season with salt and pepper. Spoon mixture into pepper halves.
  • Bake 25 to 30 minutes or until peppers begin to soften.


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

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