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
Steps
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 Facts
| Nutrients | Amount |
|---|---|
| Total Calories | 330 |
| Total Fat | 11 g |
| Saturated Fat | 1 g |
| Cholesterol | 0 mg |
| Sodium | N/A |
| Carbohydrates | 48 g |
| Dietary Fiber | 9 g |
| Total Sugars | 6 g |
| Added Sugars included | 0 g |
| Protein | 11 g |
| Vitamin D | 0 mcg |
| Calcium | 78 mg |
| Iron | 2 mg |
| Potassium | 597 mg |
U.S. Department of Agriculture. MyPlate Kitchen Website. Rainbow Bell Pepper Boats with Garbanzo Beans and Kale. Recipe source: Produce for Better Health Foundation. Available at MyPlate.gov/MyPlateKitchen. Access date: 09-05-2024.