Basmati Rice Stuffed Red Bell Peppers (V, GF)

There is something intriguing about stuffed food. When I hear the word “stuffed” with regard to foods like stuffed chicken breast, stuffed mushrooms, stuffed potato skins and stuffed bell peppers, my mouth instantly begins to water. These Basmati Rice Stuffed Red Bell Peppers are sure to cause you to have the same response.

Here’s what you’ll need:

2 cups cooked organic white basmati rice

3 red bell peppers cut in half and white membrane scooped out

1 small/medium white onion diced

1/2 cup whole cashews

2 garlic cloves chopped

2 tablespoons fresh cilantro chopped

2 tablespoons Italian seasoning

2 tablespoons olive oil

1/2 cup water

1-2 cups kale chopped

Salt to taste

Here’s what you’ll do:

Preheat oven to 400 degrees Fahrenheit. Cook basmati rice as directed on package. Place cut red bell peppers on a cookie sheet and drizzle 1 tablespoon of olive oil over them. Place them in the oven to cook for 20 minutes or until barely tender. Add diced white onion, cashews and 1 tablespoon olive oil to a saucepan over medium heat. Stir occasionally for 5 minutes or until the onions are translucent and the cashews are browning. Then add chopped garlic, fresh cilantro and Italian seasoning to mixture. Stir for 1 minute and then add water and chopped kale. Cover and let kale steam for 5 minutes. Finally, in a large mixing bowl add saucepan mixture to 2 cups of cooked basmati rice. Mix well and add salt and more seasonings to taste.

Remove bell peppers from oven and carefully stuff them with the basmati rice mixture. Place stuffed bell peppers back in the heated oven for 10 more minutes.

Enjoy these stuffed bell peppers hot or cold with a side salad for lunch or dinner!