Stuffed Bell Peppers With Rice And Chickpeas

Ingredients

• 4 cups cooked instant brown rice
• 2 medium bell peppers (red, yellow, and orange)
• 2 cups chopped kale
• 1 can (15 oz) unsalted garbanzo beans
• 1/2 cup chopped walnuts
• 1/4 teaspoon salt
• 1/8 teaspoon pepper

Method

1. 1 Preheat oven to 375°F. Cook rice according to package directions.
2. 2 Slice bell peppers in half vertically and remove seeds. Reserve half the garbanzo beans; mash the rest with a fork.
3. 3 Mix rice, kale, mashed and whole garbanzo beans, walnuts, salt, and pepper.
4. 4 Fill peppers with mixture, place in a baking dish, and cover.
5. 5 Bake for 30 minutes. Remove lid and bake for 5 more minutes.