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