Rainbow Bell Pepper Boats with Garbanzo Beans and Kale

50 min · Serves 4

Based on a recipe from Produce for Better Health Foundation, via USDA MyPlate Kitchen

What goes in

• 2 cupscooked instant brown rice
• 4medium bell peppers
• 2 cupschopped kale
• 1 canunsalted garbanzo beans
• ½ cupchopped walnuts
• 1.2 mlsalt
• 0.6 mlpepper

How to cook it

1. Preheat your oven to 375°F.
2. Cook the brown rice according to the directions on the package.
3. Halve the bell peppers lengthwise and scoop out the seeds and membranes.
4. Set aside roughly half of the garbanzo beans and mash the rest with a fork.
5. In a mixing bowl, combine the cooked rice, kale, whole and mashed garbanzo beans, walnuts, salt, and pepper.
6. Spoon the rice filling into the pepper halves, arrange them in a baking dish, and cover.
7. Bake covered for about 30 minutes.
8. Take off the cover and continue baking for 5 more minutes.

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