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Roasted Rice and Kale Stuffed Peppers

A fun way to show your plant-based colors with vibrant red and yellow bell peppers filled with a nutritious mix of kale, artichoke, rice, tofu, tomatoes, onions and garlic.

  • Author: Dr. Rosane Oliveira
  • Prep Time: 25 minutes
  • Cook Time: 45 minutes
  • Total Time: 1 hour 10 minutes
  • Yield: 2-4 1x
Scale

Ingredients

  • 1/2 cup onion, chopped
  • 6 ounces tofu, firm, cubed
  • 1 cup kale, chopped
  • 1/3 cup artichoke hearts, marinated, drained, chopped
  • 1/4 cup vegetable broth, low-sodium
  • 3/4 cup tomato, seeded, finely chopped
  • 1 tsp garlic, fresh, minced
  • 1 cup rice, cooked
  • 1/3 cup yogurt, plain, non-dairy (optional)
  • Black pepper, freshly ground, to taste
  • 2 red or yellow bell peppers, cut in half lengthwise

Instructions

  1. Pre-heat oven to 400°F. Line cookie sheet with parchment paper.
  2. Heat pan to medium-high heat and add onion. Cook until softened then add tofu and cook until a light golden brown.
  3. Add kale and artichoke hearts to the pan and continue to cook for 1 minute longer or until kale is wilted.
  4. Stir in broth, tomato and garlic and cook 1 to 2 minutes.
  5. Remove from heat and stir in cooked rice and non-dairy plain yogurt. Season with freshly ground black pepper.
  6. Spoon mixture into pepper halves and place peppers onto cookie sheet with filling facing up.
  7. Place cookie sheet into oven and bake 25 to 30 minutes or until peppers begin to soften. Remove from oven and serve warm.

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Rosane Oliveira, DVM, PhD

Rosane Oliveira, DVM, PhD

President & CEO, Plant-Based Life Foundation | Dr. Rosane Oliveira combines a lifelong passion for nutrition with 25 years of genetics research to create programs that help people develop healthy habits on their journey towards a more plant-based lifestyle. She is a Visiting Clinical Professor in Public Health Sciences and was the founding director of the first Integrative Medicine program at the UC Davis School of Medicine. She completed her postgraduate studies in Brazil and did her postdoctoral training in immunogenetics and functional genomics at the University of Illinois at Urbana-Champaign.