Rainbow Bell Pepper Boats With Garbanzo Beans And Kale
NUTRITION
Makes 4 servings. Per Serving:
330
Calories
11g
Fat
48g
Carbs
11g
Protein
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
– 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
DIRECTIONS
1. Preheat oven to 375 degrees.
2. Cook rice according to package directions.
3. Slice bell peppers in half vertically and remove seeds.
4. Reserve about half of garbanzo beans; mash remaining portion with a fork.
5. Mix rice with kale, garbanzo beans (mashed and whole), nuts, salt, and pepper.
6. Fill peppers with mix; place in baking dish and cover.
7. Bake about 30 minutes.
8. Remove lid and bake more 5 more minutes.
The Diet, Nutrition and Recipes provided are based on the USDA and HHS 2015-2020 Nutrition Guidelines Report as well as the USDA What’s Cooking website.
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