Posted on by Chloe Fox

A vegan spin on traditional meat stuffed peppers. This vibrant red pepper recipe is a easy and healthy meal. Health benefits include:

-high in Vitamin A & C
-help support healthy night vision
-reduce inflammation
-balance blood sugar
-improve digestive health


3 medium red bell peppers
1 tbsp olive oil
1/4 tsp Himalayan salt
black pepper to taste

6 cups (lightly packed) kale
3/4 cup cooked brown rice
1 tbsp lemon juice
1 tbsp olive oil
1 medium onion, chopped
1/2 cup red pepper, chopped
2 garlic cloves, minced
1/4 tsp salt
black pepper to taste

 Prepare Peppers
1.Remove seeds, but leave stems attached.
2. Lightly brush the peppers inside and out with oil. Sprinkle insides with Himalayan salt and black pepper.
Place peppers, cut-side down, in a baking dish. Bake 10-15 minutes until tender. Let cool and turn cut-side up.

Prepare Filling
1. Cook rice according to package.
2. While rice is cooking, bring 2 cups of salted water to a boil in a wide pan. Stir in kale, cover and cook for about 10 minutes, or until tender. Drain and rinse under cold water. Squeeze out extra water and chop finely.
3.Heat olive oil in a large skillet over medium heat. Add onion, chopped bell peppers and kale. Remove from heat and let cool slightly. Stir in rice and lemon juice. Season with sea salt and black pepper. 
4.Divide filling between the pepper halves. Sprinkle with remaining pumpkin seeds. 
5.Add 2 tbsp of water to the baking dish. Cover peppers with foil and bake 15-20 minutes. Uncover and bake for another 5 minutes.