From the Food Network Magazine.
Serves | 4 |
Prep time | 5 minutes |
Cook time | 30 minutes |
Total time | 35 minutes |
Step 1 | Bring a medium saucepan of water to a boil; add the brown rice and boil 10 minutes. Stir in the quinoa and cook until both grains are tender, about 15 more minutes. Drain well and set aside. |
Step 2 | Meanwhile, drizzle the bell peppers with 1 tablespoon water in a microwave-safe bowl. Cover with plastic wrap; microwave 10 minutes. |
Step 3 | Heat the olive oil in a wide saucepan over medium-high heat. Add the onion and cook, stirring, until golden, about 5 minutes. Add the sausage, garlic, thyme, allspice and 1/2 teaspoon salt and cook, stirring, until the sausage is brown and crisp, about 3 more minutes. |
Step 4 | Add the tomatoes and 1 cup water to the pan. Pile the kale on top, cover and cook until the kale wilts, about 2 minutes. Stir the kale into the sauce and bring to a simmer. Arrange the bell peppers on top, cover and simmer until the kale is just tender, about 8 minutes. |
Step 5 | Divide the peppers among plates. Stir the grains into the kale mixture and season with salt. Spoon into the peppers. Top with parsley. |
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