Roasted Red Peppers Stuffed with Collard Greens
Ingredients
- For Peppers:
- 3 Similarly sized red bell peppers
- 1 Tbsp COCONUT OIL
- 1⁄2 tsp Each unrefined sea salt and black pepper
- For Stuffing:
- 2 cups Water
- 1 tsp Each unrefined sea salt and black pepper
- 1 Tbsp COCONUT OIL
- 6 cups Chopped, trimmed and washed COLLARD GREENS
- 1 Medium onion, peeled and chopped
- 1⁄2 Red bell pepper, trimmed and chopped
- 2 cloves Garlic, minced
- 1 cup Cooked brown rice
- 1⁄4 cup Toasted PUMPKIN SEEDS Raw
- 1 Tbsp APPLE CIDER VINEGAR
Instructions
1. Preheat oven to 400 ̊F.
2. Prepare baking sheet by lining with parchment paper.
3. Cut peppers in half lengthwise.
4. Remove seeds.
5. Brush each half with coconut oil and dust with salt and pepper.
6. Place cut side down on prepared baking sheet.
7. Bake until peppers are crisp tender – about 10 minutes.
8. Remove from oven.
9. Turn peppers so they are cut side up and set aside.
Method for Stuffing:
1. Cook collards by bringing 2 cups lightly salted water to the boil in medium saucepan. Cook for 10 minutes and remove from heat. Drain and rinse under cold water to stop the cooking process. Squeeze to remove excess water. Chop fine.
2. Heat coconut oil in large skillet over medium heat. Add onion and pepper and cook several minutes until vegetables are soft.
3. Add garlic and cook until fragrant – 30 seconds.
4. Stir in cooked rice, collard greens and heat through for about 3 minutes.
5. Remove from heat.
6. Add pumpkin seeds, apple cider vinegar, salt and pepper and mix well.
7. Fill each half of the baked pepper halves with rice and collard mixture.
8. Cover lightly with parchment paper and return to hot oven.
9. Bake for 15 minutes.
10. Remove parchment and bake another 5 minutes until golden.
0 Comments