STUFFED POTATOES WITH KALE AND RED PEPPER
A healthy, flavorful side, or lunch dish. Can be vegetarian. Great with grilled chicken or beef. I made the directions quite detailed, but this is really easy to make. Leftovers freeze and reheat well.
Provided by dianegrapegrower
Categories Potato
Time 50m
Yield 4 potato halves, 4 serving(s)
Number Of Ingredients 8
Steps:
- Preheat oven to 375°F Scrub potatoes, and place in hot oven. Bake until done - about 45 minutes.
- Wash kale, remove ribs, and chop coarsely. Place in covered, microwave-safe dish, and microwave until wilted, and crisp-tender. About 3 minutes. Set aside to cool.
- Heat oil in medium skillet. Saute onions and bell pepper until tender. Place in medium bowl.
- Squeeze as much moisture from the kale as you can with your hands. Chop and add to bowl with onions and peppers, stir to combine.
- When potatoes are done, remove from oven. Carefully cut in half, and scoop the insides into the bowl with the vegetables, leaving a 1/4" shell. Place shells on a baking sheet, cut side up.
- Mash the potatoes and vegetables together. Add milk to moisten mixture - it should not be creamy like mashed potatoes, but retain some texture.
- Spoon the mixture back into the shells. Sprinkle each with a tablespoon of cheese. Return to oven until heated through, and the cheese is melted, about 10 minutes. Serve.
SPICY ZUCCHINI, PEPPER AND POTATO SOUP
Provided by Rachael Ray : Food Network
Time 2h10m
Yield 4 servings
Number Of Ingredients 15
Steps:
- Char sweet frying pepper over open flame on stovetop or under hot broiler with oven door cracked to allow steam to escape. Once the skin is evenly charred and blackened all-over, place the pepper in a bowl and cover with plastic until pepper is cool enough to handle. Wipe or scrape the char off the pepper removing the skins. Seed the pepper and thinly slice.
- Heat 3 tablespoons extra-virgin olive oil in a deep skillet or Dutch oven over medium to medium-high heat. When the oil ripples, add the zucchini, chiles, frying peppers, onions, potatoes, garlic, salt, pepper, rosemary, thyme and saute the vegetables until tender-crisp, 12 to 15 minutes, stirring occasionally. Add the tomatoes and roasted peppers and allow the tomatoes to breakdown a few minutes. Stir in enough stock to desired consistency - as thin or thick as you like.
- Cool completely and store for make-ahead meal.
- Reheat over moderate heat, stirring occasionally. Serve in shallow bowls with shredded or torn sweet basil and crusty, warm bread.
SAUTEED POTATOES WITH KALE
This is a delicious sauteed kale recipe that I got from my mom and tweaked a bit. It tastes so good that even my 18-month-old son will eat it! Serve with extra olive oil and salt, if desired. We enjoy this recipe with plenty of salt and oil. I do not measure exactly. It's a recipe you can play around with!
Provided by BeccaM
Categories 100+ Everyday Cooking Recipes Vegan
Time 55m
Yield 4
Number Of Ingredients 6
Steps:
- Place potatoes into a large pot and cover with salted water; bring to a boil. Reduce heat to medium-low and simmer until tender but still holding their shape, about 15 minutes. Drain.
- Meanwhile, heat 2 tablespoons olive oil in a large frying pan over medium-high heat until quite hot. Toss in pieces of kale; reduce heat to medium. Cover and cook, stirring often, until kale begins to soften and crisp slightly, about 5 minutes. Add onion; cook until softened and translucent, 2 to 3 minutes. Stir in garlic.
- Add remaining olive oil when onions are beginning to brown. Stir in potatoes and season with salt and pepper. Cover and cook until potatoes are completely softened, about 5 minutes. Remove lid; cook and stir until potatoes just begin to brown, about 10 minutes more.
Nutrition Facts : Calories 484.1 calories, Carbohydrate 51.4 g, Fat 29.1 g, Fiber 8.4 g, Protein 8.1 g, SaturatedFat 4.1 g, Sodium 102.5 mg, Sugar 4.2 g
STUFFED PEPPERS WITH QUINOA
We tweaked this from several stuffed pepper recipes to come up with a yummy version that tastes even better reheated for lunch the next day. This is a great side dish with fish. You could use vegetable broth to make it vegetarian.
Provided by crayn
Categories Side Dish Vegetables
Time 1h25m
Yield 6
Number Of Ingredients 14
Steps:
- Preheat oven to 375 degrees F (190 degrees C). Grease a 9x13-inch baking dish and arrange red bell peppers in dish.
- Roast peppers in the preheated oven until tender, about 30 minutes.
- Heat olive oil in a skillet over medium heat; cook and stir onion until softened, 5 to 10 minutes. Add garlic, cumin, salt, and black pepper to onion; cook and stir until fragrant, about 1 minute more.
- Mix tomatoes, chicken broth, quinoa, and carrot into onion mixture; cook until quinoa is tender, about 12 minutes. Stir black beans and spinach into quinoa mixture, adding reserved tomato juice if mixture is dry. Spoon quinoa mixture into roasted red peppers and top with Mexican cheese blend.
- Bake in the oven until cheese is melted, about 15 minutes.
Nutrition Facts : Calories 257.8 calories, Carbohydrate 35.2 g, Cholesterol 11.6 mg, Fat 7.8 g, Fiber 9.1 g, Protein 12.1 g, SaturatedFat 3.1 g, Sodium 1037.7 mg, Sugar 5.6 g
RICE AND KALE STUFFED PEPPERS
This delicious vegetarian entrée is made with sweet bell peppers stuffed with rice, tofu, artichoke hearts and kale.
Provided by By Inspired Taste
Categories Side Dish
Time 50m
Yield 4
Number Of Ingredients 13
Steps:
- Heat oven to 400°F. Line cookie sheet with foil or cooking parchment paper. Place bell pepper halves on cookie sheet.
- In large nonstick skillet, heat oil over medium-high heat. Cook onion in oil about 3 minutes, stirring occasionally, until softened. Add tofu; cook about 2 minutes or until light golden brown. Add kale and artichoke hearts; cook 1 minute longer or until kale is wilted. Stir in broth, tomato and garlic. Cook 1 to 2 minutes or until hot. Remove from heat.
- Stir in rice, yogurt and cheese. Season with salt and pepper. Spoon mixture into pepper halves.
- Bake 25 to 30 minutes or until peppers begin to soften.
Nutrition Facts : ServingSize 1 Serving
POTATO-STUFFED RED BELL PEPPERS
Found this recipe in a magazine, not sure which one. I did add a few things to the orginal recipe though.
Provided by Marsha D.
Categories Potato
Time 1h10m
Yield 6 serving(s)
Number Of Ingredients 11
Steps:
- Preheat oven to 450'.
- Bake the potatoes as you would regular for a hour or til done. Take out of oven and cool 15 minutes.
- While potatoes are baking, Cut red peppers in half and clean insides out.
- Blanch red peppers in hot water for 5 minutes, drain and cool.
- Slice potatoes in half and scoop out inside of potatoes in a large bowl. Discard the shell.
- In the large bowl with potatoes add sour cream,butter, Gouda cheese, green onions, parsley flakes, salt and black pepper and Greek seasoning salt. Blend well.
- Place red pepper halves in a baking dish or a foil pan and spoon potato mixture inside the pepper shell. Sprinkle paprika over top of potatoes.
- Heat grill or oven.
- Place red peppers in the foil pan on the rack of the grill and close lid and grill for 15 minutes. (if using oven bake 15 minutes with foil over top of dish).
- Remove from grill or oven and enjoy.
Nutrition Facts : Calories 396.8, Fat 28.5, SaturatedFat 17.4, Cholesterol 88, Sodium 591.9, Carbohydrate 24.4, Fiber 3.9, Sugar 7.4, Protein 12.4
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