Super colorful! Super healthy! Super easy! Full of freshly picked kale and yellow squash from the garden, sweet onion and fresh ginger, these stuffed peppers make for a great side dish or a stand alone lunch. You can eat them hot right out of the oven, cold, or even at room temperature. This dish is wonderful to bring to school or work because you can prepare and freeze them ahead of time and thaw for a quick meal. Pair the peppers with any type of protein: tofu, chicken, beef, pork or legumes for a heartier meal.

• 2 bell peppers (red, yellow or orange)
• 1/2 cup of Jasmine rice, measured uncooked
• 1 tsp. freshly ground ginger
• 1 sweet Vidalia onion
• 1 yellow squash
• pinch of salt and pepper
• 1 bunch kale
• 1 clove fresh garlic, minced
• 3/4 cup tomato sauce
• 3 tbsp. olive oil total (you will use 2 tbsp. first, then will add in the remaining 1 tbsp.)

Method of Preparation

Measure out 1/2 cup of uncooked Jasmine rice and cook according to package instructions. Add the 1 tsp. of freshly ground ginger to the water while cooking the rice. Once cooked, set rice aside.

In a deep dish frying pan, add in 2 tbsp. of olive oil. To the olive oil, add in 1 chopped onion, 1 chopped yellow squash, and a pinch of salt and pepper. Cook over medium-low heat for 10 minutes until the vegetables have softened. Add in the remaining tablespoon of olive oil, the chopped bunch of kale, and the fresh minced garlic. Cook for another 5-7 minutes until the kale has wilted and softened. Turn the heat off and add in the 3/4 cup of tomato sauce and the cooked rice.

Cut the 2 bell peppers lengthwise, remove the pith, seeds and stem, and fill with the rice and kale mixture. Rub a small amount of olive oil on the bottom of the peppers and place in the oven at 350 degrees for 25-30 minutes. Enjoy!