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Ingredients

• 3   medium red bell peppers
• 1 tablespoon  extra-virgin olive oil
• 1/4 teaspoon  salt
•   Freshly ground pepper, to taste
• 8 ounces  kale, (6 cups lightly packed), trimmed
• 1 tablespoon  extra-virgin olive oil
• 1   medium onion, chopped
• 1/2 cup  chopped red bell pepper
• 2 cloves  garlic, minced
• 3/4 cup  cooked short-grain brown rice, (see Tip)
• 1/2 cup  freshly grated Parmesan cheese
• 1/4 cup  toasted pine nuts, divided (see Tip)
• 1 tablespoon  lemon juice
• 1/4 teaspoon  salt
•   Freshly ground pepper, to taste

Description

You Can Vary The Filling By Substituting Robust Mustard Greens Or Collards, Or Milder Greens, Such As Spinach, Escarole Or Swiss Chard. (Cook The Greens Until Just Tender In Step 2.)

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