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Thursday, May 22, 2014

Kale and Mushroom Stuffed Peppers


It's day 3 of the 30 day food challenge. I'm having fun trying new recipes and sprucing up some old favorites. Today's recipe is an old one that couldn't be easier. Here's the recipe:

Kale and Mushroom Stuffed Peppers
Instructions
2 bell peppers, tops and seeds removed
Brown rice (or any grain of your choice)*
2 cups of kale
1 cup of sliced mushrooms**
1 tablespoon of quality sea salt
1 tablespoon fresh ground black pepper
1 tablespoon of garlic powder
1 tablespoon of olive oil


Directions
Salt water and boil rice according to package instructions. Preheat oven to 350. While rice is cooking, heat olive oil in a skillet and add mushrooms. Saute mushrooms for about 3 minutes. Add kale and cook until kale is wilted. Once rice is done, add it to skillet with pepper and garlic powder. Stir until all ingredients are combined. Fill peppers with mixture and top with breadcrumbs. Place stuffed peppers in the oven for 15-20 minutes. For the last 5 minutes of cooking, top with fresh grated parmesan cheese. Serve hot.

*I've made this recipe with coucous, farro, wild rice and brown rice.
**I used shitake because that's what I had on hand. You can use whatever type of mushroom you love. If you hate mushrooms, (really?!?!?!) consider adding onions or diced bell pepper. 

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