Mom and I made this for lunch the other day at the spur of the moment. I saw a recipe for stuffed shells with kale and thought we could mix something up for stuffed peppers. Dishes like this are a great way of using up some of the things you have in the fridge that you don’t have a plan for. This used up some extra cheese and vegetables; stuffed peppers are super versatile and are a great opportunity to try new flavor combinations.
I would definitely make these again. Maybe with even more kale in the peppers because the kale in the stuffing was my favorite part! As you can see we steamed the whole bunch of kale and used half for the stuffed peppers and had the other half on the side. Delicious!
Adapted from Pink Parsley
- 1/2 bunch kale, stems removed, chopped
- 3/4 cup quinoa
- 1 clove garlic, pressed
- 5 bell peppers, cored and halved
- 1 cup fat free cottage cheese
- 1 cup reduced fat mozzarella (plus more to sprinkle on top)
- 3 Tbsp shredded Parmesan
- 2 tsp Italian seasoning
- 2 Tbsp basil
- 1 tsp red pepper flakes
- salt and pepper to taste
Preheat the oven to 350°F. In a large pot steam or saute the kale. In a small pot, toast the quinoa then add 1 1/2 cups water, a sprinkle of salt and the pressed garlic; bring to a boil. Simmer the quinoa until all the water has been absorbed. Place the halved peppers cut side down on a greased baking sheet. Place peppers in the oven for about 8 minutes, while finish making the filling. In a large bowl, combine the remaining ingredients and stir to combine. Mix in the kale and quinoa. Take the peppers out of the oven, flip and fill. Top with a little bit more mozzarella or parmesan, loosely cover with foil and return to the oven for about 20 minutes. Serve immediately.