Eat Without

Rainbow Bell Pepper Boats with Garbanzo Beans and Kale

Source: Produce for Better Health Foundation

Published by the USDA MyPlate Kitchen library. Read from an archived copy of the source page captured 2025-12-31.

Red, orange, and yellow bell peppers stuffed with garbanzo beans, kale, walnuts, and brown rice make a delicious Mediterranean-influenced vegetarian dish.

Makes
4 Servings

Ingredients

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

Directions

  1. Preheat oven to 375 °F.
  2. Cook rice according to package directions.
  3. Slice bell peppers in half vertically and remove seeds.
  4. Reserve about half of garbanzo beans; mash remaining portion with a fork.
  5. Mix rice with kale, garbanzo beans (mashed and whole), nuts, salt, and pepper.
  6. Fill peppers with mix; place in baking dish and cover.
  7. Bake about 30 minutes.
  8. Remove lid and bake more 5 more minutes.

Notes

Learn more about: Bell Peppers Kale

Quoted for reference only, exactly as the source printed it, so check product labels yourself before relying on any of it. The methodology page covers the guarantee, and how a contributor can have their text removed on request.