RICE AND KALE STUFFED PEPPERS
This delicious vegetarian entrée is made with sweet bell peppers stuffed with rice, tofu, artichoke hearts and kale.
Provided by By Inspired Taste
Categories Side Dish
Time 50m
Yield 4
Number Of Ingredients 13
Steps:
- Heat oven to 400°F. Line cookie sheet with foil or cooking parchment paper. Place bell pepper halves on cookie sheet.
- In large nonstick skillet, heat oil over medium-high heat. Cook onion in oil about 3 minutes, stirring occasionally, until softened. Add tofu; cook about 2 minutes or until light golden brown. Add kale and artichoke hearts; cook 1 minute longer or until kale is wilted. Stir in broth, tomato and garlic. Cook 1 to 2 minutes or until hot. Remove from heat.
- Stir in rice, yogurt and cheese. Season with salt and pepper. Spoon mixture into pepper halves.
- Bake 25 to 30 minutes or until peppers begin to soften.
Nutrition Facts : ServingSize 1 Serving
TOMATOES AND PEPPERS STUFFED WITH BASMATI RICE AND KALE
Any hearty green can be used in place of kale in this recipe. For the best results, make the filling a day in advance -- it tastes even better once the flavors have had time to mingle.
Provided by Martha Stewart
Categories Food & Cooking Ingredients Pasta and Grains Rice Recipes
Number Of Ingredients 18
Steps:
- Preheat oven to 350 degrees. Cut off top third of each tomato, and reserve. Leaving a 1/2-inch-thick shell, scoop out insides, and coarsely chop. Place 1/2 cup in a bowl, and discard the rest.
- Toast coriander, cumin, and fennel seeds in a small pan over medium heat, swirling pan, until spices are fragrant, about 2 minutes. Transfer spices to a spice grinder, and add red-pepper flakes. Process until finely ground, then stir in cinnamon.
- Heat oil in a medium saucepan over medium heat. Add onion, garlic, 2 teaspoons salt, and the serrano chile. Cook, stirring occasionally, until onion is translucent, about 5 minutes. Stir in chopped tomatoes, and cook until most of the liquid has evaporated, about 3 minutes. Stir in spice mixture, and cook for 30 seconds.
- Add rice to pan, and stir to coat. Stir in 1 3/4 cups water. Bring to a boil, then reduce heat to a simmer. Cover, and cook until rice is al dente, about 14 minutes. Add kale, and cook, stirring, until just wilted, about 2 minutes.
- Place currants and orange juice in a small bowl, and let stand for 15 minutes. Stir currants, juice, and pine nuts into rice. Season with salt and pepper. (Filling and tomatoes will keep, covered and refrigerated, for up to 1 day.)
- Place tomato shells in a baking dish just large enough to hold them in a single layer. Season insides of tomato shells with salt. Fill each with about 1/3 cup rice mixture, mounding filling slightly. Top each filled tomato with a reserved tomato top. Place peppers in another baking dish, just large enough to hold them in a single layer. Fill each with about 1/2 cup rice mixture, mounding filling slightly. Add 1/2 cup water to dish with peppers.
- Cover each dish with parchment, then foil. Bake until vegetables are tender and filling is heated through, 40 to 50 minutes. Serve stuffed vegetables hot, warm, or at room temperature.
MASSAGED KALE WITH TOMATOES, CREAMED MOZZARELLA, AND WILD RICE
A quick summer salad that's full of grains, kale, and lemony cheese.
Provided by Abra Berens
Categories Kale Mozzarella Salad Summer Grains Wild Rice Rice Quick & Easy Quick and Healthy Healthy Vegetarian Tomato
Number Of Ingredients 10
Steps:
- Heat a glug of olive oil. Sweat the onion and garlic with the salt until translucent, about 5 minutes. Add the white wine and reduce by half. Add the wild rice and the soaking liquid and cook until tender, about 45 minutes.
- In a mixing bowl, sprinkle the kale with a pinch of salt. Massage the kale until it is dark green, limp, and tender in mouthfeel.
- Tear the mozzarella into rough chunks. Combine with the sour cream, lemon zest and juice, a good pinch of salt, and a couple of grinds of black pepper.
- When the wild rice is cooked, drain any residual liquid and let cool.
- Toss the tomatoes, kale, and wild rice together with a couple glugs of olive oil and a pinch of salt. Taste and adjust the seasoning. Dot with the creamed mozzarella and serve.
STUFFED TOMATOES WITH RICE
Here's a pretty side dish that will please everyone who tastes it. Stuffed with brown or white rice, these tomatoes can be prepared ahead and baked hours later-so they're perfect for a busy hostess.
Provided by Taste of Home
Categories Side Dishes
Time 50m
Yield 4 servings.
Number Of Ingredients 9
Steps:
- Cut a thin slice off the top of each tomato. Scoop out pulp, leaving a 1/2-in. shell; discard seeds. Chop pulp and set aside. Sprinkle the insides of tomatoes with salt; invert onto paper towels to drain., In a small skillet, saute onion in 2 tablespoons butter until tender. Add reserved tomato pulp; cook until most of the liquid is evaporated. Remove from the heat; stir in the rice, cheese, parsley, basil and garlic salt., Stuff into tomato shells; dot with remaining butter. Place in a greased 9-in. square baking dish. Bake, uncovered, at 350° for 15-20 minutes or until heated through.
Nutrition Facts : Calories 238 calories, Fat 12g fat (7g saturated fat), Cholesterol 31mg cholesterol, Sodium 589mg sodium, Carbohydrate 26g carbohydrate (6g sugars, Fiber 2g fiber), Protein 7g protein.
GREEK STUFFED TOMATOES AND PEPPERS (YEMISTA)
This is my favorite! The best time to make it is in August when the garden tomatoes are ready for harvest. Hothouse tomatoes are just not the same. My mom made this every year, and when she did, I thought I died and went to heaven. Enjoy!
Provided by Denise Phillips Sarigianopoulo
Categories World Cuisine Recipes European Greek
Time 1h45m
Yield 12
Number Of Ingredients 12
Steps:
- Cut off tops of tomatoes, leaving 1 corner still attached to create a lid. Scoop insides of tomatoes and transfer 'meat' to a large bowl; squeeze juices out of tomatoes. Cut off tops of green peppers and reserve for later use; scoop out seeds and membranes. Arrange tomatoes and bell peppers in a 11x17-inch baking dish.
- Preheat oven to 375 degrees F (190 degrees C).
- Heat butter in a large skillet over medium heat; cook and stir onion and garlic in the melted butter until softened, 5 to 10 minutes. Add ground chuck, soy sauce, seasoned salt, and black pepper to onion mixture; cook until ground chuck is browned and crumbly, 5 to 10 minutes.
- Mix squeezed tomato meat and water into browned chuck; bring to a simmer, about 15 minutes. Add rice and bring to a boil; remove skillet from heat. Spoon beef-rice mixture into tomatoes; place tops onto filled tomatoes and arrange them into the baking dish with lid sides down.
- Stuff bell peppers with beef-rice mixture and top with reserved lids; lay bell peppers sideways in the baking dish. Pour olive oil over stuffed tomatoes and bell peppers; season with salt and pepper.
- Bake in the preheated oven for 30 minutes. Turn bell peppers and continue baking until bell peppers and tomatoes are softened, about 30 more minutes.
Nutrition Facts : Calories 347.9 calories, Carbohydrate 28.5 g, Cholesterol 44.5 mg, Fat 20.6 g, Fiber 3.4 g, Protein 13 g, SaturatedFat 6.7 g, Sodium 411.9 mg, Sugar 5.4 g
RICE WITH KALE AND TOMATOES
Can be prepared in 45 minutes or less.
Yield Serves 2
Number Of Ingredients 5
Steps:
- In a small heavy saucepan bring 1 cup water to a boil, add the rice and salt to taste, and cook the rice, covered, over low heat for 20 minutes, or until the liquid is absorbed and the rice is tender. In a heavy skillet cook the garlic in the oil over moderately low heat, stirring, until it is golden, add the tomatoes and the kale, and cook the mixture, stirring occasionally, for 3 to 5 minutes, or until the kale is tender. Fluff the rice with a fork and in a bowl combine well the rice, the kale mixture, and salt and pepper to taste.
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