Rainbow Bell Pepper Boats with Garbanzo Beans and Kale
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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 351
Calories from Fat 117
% Daily Value*
Total Fat 13g
20%
Saturated Fat 1g
5%
Trans Fat 0g
Polyunsaturated Fat 9g
Monounsaturated Fat 2g
Cholesterol 0mg
0%
Sodium 291mg
12%
Potassium 635mg
18%
Total Carbohydrates 51g
17%
Dietary Fiber 10g
40%
Sugars 9g
Protein 12g
24%
Vitamin A
245%
Vitamin C
370%
Vitamin D0%
Calcium
9%
Iron
19%
* Percent Daily Values are based on a 2000 calorie diet.
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