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Stuffed Bell Peppers with Collard Greens, Cucumber, and Pak Choi

Stuffed Bell Peppers with Collard Greens, Cucumber, and Pak Choi

Dig into the ultimate blend of hearty and healthy with these Stuffed Bell Peppers, filled with a nourishing mix of collard greens, Pak Choi, and crunchy cucumbers. This dish is dinner party-ready and rich in vitamins and fiber, making it an ideal choice for a wholesome and satisfying meal that’s as good for you as it is delicious.


Ingredients:


- 4 Bell Peppers, tops cut off and seeds removed

- 1 cup Collard Greens, finely chopped

- 1 cup Pak Choi, chopped

- 1/2 cup Cucumbers, diced

- 1/2 cup Onion, diced

- 2 cloves Garlic, minced

- 1 1/2 cups Rice or quinoa, cooked

- 2 tablespoons Olive oil

- Salt and pepper to taste


What you’ll need:


- cutting board

- Chef’s knife

- large, non-stick skillet

- spatula

- baking dish, peppers should be snug enough not to tip over

- enough tin foil to cover the top of the dish


Method:


  1. Preheat the oven to 375°F (190°C). 
  2. Sauté onion and garlic in olive oil until soft. Add chopped collard greens, Pak Choi, and diced cucumbers. Cook until greens are wilted.
  3. Stir in cooked rice or quinoa, season with salt and pepper.
  4. Stuff the bell peppers with the mixture and place them upright in a baking dish.
  5. Cover with foil and bake for 25-30 minutes, until the peppers are tender.
  6. Serve hot as a main course.
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