Stuffed Potatoes With Kale And Red Pepper Recipes

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STUFFED POTATOES WITH KALE AND RED PEPPER



Stuffed Potatoes With Kale and Red Pepper image

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

2 medium potatoes
1 medium bunch kale or 1 medium spinach
1 tablespoon olive oil
1 red bell pepper, chopped
1/2 medium onion, chopped
2 -3 tablespoons milk
salt and pepper
4 tablespoons cheddar cheese, grated

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.

RICE AND KALE STUFFED PEPPERS



Rice and Kale Stuffed Peppers image

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

2 red or yellow bell peppers, or 1 of each, cut lengthwise in half
1 tablespoon olive oil
1 medium onion, chopped (1/2 cup)
6 oz firm tofu, cut into cubes
1 cup torn packed kale leaves
1/3 cup drained Progresso™ marinated artichoke hearts (from 6-oz jar), chopped
1/4 cup vegetable broth
1 medium tomato, seeded, finely chopped (3/4 cup)
1 teaspoon finely chopped garlic
1 cup cooked rice
1/3 cup Greek plain yogurt (from 6-oz container)
1/2 cup crumbled feta cheese (2 oz)
Salt and pepper to taste

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

SAUTEED POTATOES WITH KALE



Sauteed Potatoes with Kale image

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

2 pounds white potatoes, cubed
½ cup extra-virgin olive oil, divided
1 bunch kale, stemmed and torn into pieces
1 large onion, chopped
4 cloves garlic, minced
salt and ground black pepper to taste

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

POTATO-STUFFED PEPPERS



Potato-Stuffed Peppers image

For an eye-appealing twist on traditional mashed potatoes, serve this tempting side alongside ham, chicken or your favorite meat loaf.

Provided by Taste of Home

Categories     Side Dishes

Time 30m

Yield 8 servings.

Number Of Ingredients 7

1 package (22 ounces) frozen mashed potatoes
2 cups whole milk
2 tablespoons butter
1 envelope ranch salad dressing mix
Pepper to taste
4 medium green or red sweet peppers
1 cup shredded cheddar cheese

Steps:

  • Prepare potatoes with milk and butter according to package directions. Stir in dressing mix and season with pepper; set aside., Cut peppers in half lengthwise; do not remove the tops. Remove stems and seeds. Place in an ungreased microwave-safe 13x9-in. dish., Cover and microwave on high for 5 minutes. Spoon potatoes into pepper halves. Cover and microwave on high for 3-4 minutes or until peppers are tender. Sprinkle with cheese and paprika.

Nutrition Facts :

STUFFED NEW POTATOES



Stuffed New Potatoes image

This recipe came with my Kitchen Aid mixer. It was a little time consuming, but worth the effort. I made them for Easter dinner and my family loved them. Some of them even topped the potatoes with bacon bits.

Provided by bobchile

Categories     Potato

Time 55m

Yield 8 serving(s)

Number Of Ingredients 8

8 small red potatoes, boiled
1/4 cup sour cream
1 tablespoon melted butter
1/4 teaspoon garlic salt
1/4 teaspoon dried thyme leaves
1/4 cup finely chopped green onion
1/4 cup cheddar cheese
paprika

Steps:

  • Cut potatoes in half and scoop cut insides elaving 1/8 inch shells.
  • Place insides in mixer bowl.
  • Mix for 1 minute at speed 2.
  • Add sour cream, butter, garlic salt, and thyme.
  • Mix for 30 seconds at speed 2.
  • Stop and scrape bowl.
  • Turn to speed 2 and mix another 30 seconds.
  • Add onions and mix until just blended.
  • Spoon potato mixture into shells.
  • Place filled shell in a shallow baking dish.
  • Bake at 375 for 20-25 minutes or until thoroughly heated.
  • Sprinkle with cheese and paprika.
  • Bake 5 minutes longer or until cheese is melted.

FIERY RED PEPPER POTATOES



Fiery Red Pepper Potatoes image

This is a traditional and uniquely-flavored Korean side dish.

Provided by Chicken_Livers_Stink

Categories     Side Dish     Potato Side Dish Recipes

Time 25m

Yield 4

Number Of Ingredients 7

1 ½ tablespoons soy sauce
1 pinch cayenne pepper, or to taste
1 ½ tablespoons vegetable oil
3 potatoes, cut into bite sized pieces
4 green onions, chopped
1 large red bell pepper, chopped
2 teaspoons sesame seeds

Steps:

  • Whisk the soy sauce and cayenne pepper in a small bowl until the cayenne pepper is dissolved; set aside.
  • Heat the vegetable oil in a large skillet over medium-high heat; cook the potatoes in the hot oil until golden brown, about 5 minutes. Stir in the onions, bell pepper, and sesame seeds; cook 1 minute more. Pour the soy sauce mixture over the potatoes; cook and stir until the liquid is completely absorbed, 1 to 2 minutes.

Nutrition Facts : Calories 197.7 calories, Carbohydrate 32.3 g, Fat 6.2 g, Fiber 5 g, Protein 4.6 g, SaturatedFat 1 g, Sodium 352 mg, Sugar 3.4 g

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