Rainbow Bell Pepper Boats with Chickpeas and Kale

Ingredients

• 2 su bardağı pişmiş esmer pirinç · 446 kcal
• 4 adet orta boy renkli dolmalık biber · 89 kcal
• 2 su bardağı doğranmış kale yaprağı · 44 kcal
• 1 kutu (yaklaşık 400g) az tuzlu haşlanmış nohut, süzülmüş · 457 kcal
• Yarım su bardağı kıyılmış ceviz · 352 kcal
• 1/4 çay kaşığı tuz
• 1/8 çay kaşığı karabiber

Method

1. Preheat your oven to 375°F (190°C). Cut the bell peppers in half vertically, then remove and discard the seeds and membranes.
2. In a small bowl, set aside half of the chickpeas. Mash the remaining half with a fork to help bind the filling.
3. In a large bowl, combine the cooked brown rice, chopped kale, both whole and mashed chickpeas, chopped walnuts, salt, and black pepper.
4. Stuff the bell pepper halves generously with the rice and chickpea mixture. Place them in a baking dish and cover tightly with foil.
5. Bake for 30 minutes, then remove the foil and bake for an additional 5 minutes until the peppers are tender and the tops are lightly golden.

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