- 1 cup long-grain brown rice
- 1/3 cup quinoa
- 2 large green bell peppers, halved and seeded
- 1 tablespoon olive oil
- 1 medium onion, chopped
- 3 cloves garlic, chopped
- 1/2 teaspoon of salt
- 1 medium diced tomato
- 1 small bunch kale, stems removed, leaves chopped
- 2 Tablespoons greek yogurt
- black pepper & cayenne to taste
Preheat oven to 350.
Prepare rice and quinoa accordingly. Set aside.
Heat the olive oil in a wide saucepan over medium-high heat. Add the onion and cook, stirring, until golden, about 5 minutes. Add the garlic and 1/2 teaspoon salt and cook, stirring for about a minute.
Add the tomatoes and 1 cup water to the pan. Pile the kale on top, cover and cook until the kale wilts, about 2 minutes. Scoop a half cup of the sauce out of pan and set aside in a bowl. Stir the kale into the sauce and bring to a simmer. Arrange the bell peppers on top, cover and simmer until the kale is just tender, about 8 minutes.
Stir the grains into the kale mixture and season with salt. Spoon into the peppers. Place a half slice of cheese on top of each pepper. Put in the oven until cheese melts, about 2-3 minutes. Remove from oven, transfer to a bowl, pour tomato sauce you set aside over the pepper and top with greek yogurt!
Total Calories: approx 455