Rainbow Bell Pepper Boats with Garbanzo Beans and Kale
Serves4 (1 pepper each)
SWAP ScoreWhat's this?
Ingredients
- 2 cups rice, brown, cooked
- 4 red peppers
- 2 cups kale, chopped
- 1 15-ounce can chickpeas, low sodium, drained and rinsed
- 1/2 cup walnuts, chopped
- 1/4 teaspoon salt
- 1/8 teaspoon black pepper
Directions
- Preheat oven to 375 degrees.
- 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. Serve hot.
Recipe Tips
Use any type of greens in place of kale, such as spinach or collard greens.
Nutrition Facts
Rainbow Bell Pepper Boats with Garbanzo Beans and Kale
Amount Per Serving (1 pepper eachg)
Calories 330
Calories from Fat 99
% Daily Value*
Total Fat 11g
17%
Saturated Fat 1g
5%
Cholesterol 0mg
0%
Sodium 170mg
7%
Potassium 597mg
17%
Total Carbohydrates 48g
16%
Dietary Fiber 9g
36%
Protein 11g
22%
Vitamin A
40%
Vitamin C
180%
Vitamin D0%
Calcium
8%
Iron
11%
* Percent Daily Values are based on a 2000 calorie diet.
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