Stuffed peppers are the quintessential make-ahead meal—they can be prepped in advance, stored on a baking sheet covered in plastic wrap, and then heated within a day or two. Here, filling rice and health-supportive collard greens join forces for a satisfying, high-fiber meal without the meat.
2 medium red bell peppers
2 tablespoons extra-virgin olive oil, divided
Freshly ground black pepper
6 cups loosely packed collard greens, trimmed
½ sweet onion, chopped
3 garlic cloves, minced
1 cup cooked white rice
Juice of 1 lemon
¼ cup toasted sunflower seeds, divided
1 Preheat the oven to 400°F.
2 Halve the peppers through the stems, and remove the seeds and stems. Brush the inside and outside of the peppers with 1 tablespoon of olive oil and season with the pepper. Place the peppers cut-side down in a baking dish. Bake for 10 to 15 minutes, until just tender. Remove from the oven and flip the peppers cut-side up. Set aside, leaving the oven on.
3 In a large saucepan, bring 4 cups of water to a boil. Add the collard greens and cook until just tender, 5 to 7 minutes. Drain and rinse under cold water. Chop finely.
4 In a large skillet, heat the remaining tablespoon of olive oil over medium heat. Add the onion, and cook, stirring often, for 5 to 7 minutes, until it begins to brown. Add the garlic and cook until fragrant. Stir in the collard greens. Remove from the heat, and stir in the rice and lemon juice. Season with pepper.
5 Divide the filling between the pepper halves and top each pepper half with 1 tablespoon of the sunflower seeds. Add ¼ cup of water to the baking dish, cover with aluminum foil, and bake for 20 minutes, until heated through. Uncover and bake for an additional 5 minutes.
Substitution tip: For a milder flavor, use an equal amount of fresh spinach in place of collards.
Per Serving Calories: 304; Total Fat: 9g; Saturated Fat: 1g; Cholesterol: 0mg; Carbohydrates: 50g; Fiber: 5g; Protein: 8g; Phosphorus: 147mg; Potassium: 397mg; Sodium: 20mg