Roasted Rice and Kale Stuffed Peppers

Our recipe for Roasted Rice and Kale Stuffed Peppers is a fun way to show your plant-based colors. The filling is a nutritious mix of kale, artichoke, rice, tofu, tomatoes, onions and garlic, which is then placed inside vibrant red and yellow bell peppers and baked to perfection.


  • 1 cup kale leaves, chopped
  • 1 cup rice, cooked
  • 3/4 cup tomato, seeded and finely chopped
  • 1/2 cup onion, chopped
  • 1/3 cup marinated artichoke hearts, drained and chopped
  • 1/3 cup non-dairy plain yogurt (optional)
  • 1/4 cup vegetable broth
  • 2 red or yellow bell peppers, cut lengthwise in half
  • 6 ounces firm tofu, cut into cubes
  • 1 teaspoon garlic, finely chopped
  • Freshly ground black pepper to taste



  • PREP TIME 25
  • COOK TIME 45
  • Serves 2-4


  1. Pre-heat oven to 400°F. Line cookie sheet with parchment paper.
  2. Heat pan to medium-high heat and add onion. Cook until softened then add tofu and cook until a light golden brown.
  3. Add kale and artichoke hearts to the pan and continue to cook for 1 minute longer or until kale is wilted.
  4. Stir in broth, tomato and garlic and cook 1 to 2 minutes.
  5. Remove from heat and stir in cooked rice and non-dairy plain yogurt. Season with freshly ground black pepper.
  6. Spoon mixture into pepper halves and place peppers onto cookie sheet with filling facing up.
  7. Place cookie sheet into oven and bake 25 to 30 minutes or until peppers begin to soften. Remove from oven and serve warm.