Stuffed Red Peppers with Black Beans and Kale

These vibrant stuffed red peppers are filled with a hearty mixture of black beans, kale, and creamy Monterey Jack cheese, all enhanced with garlic and fresh cilantro. This dish beautifully balances traditional flavors with a modern twist, making it a nutritious and satisfying option for any meal. It's vegetarian, packed with fiber, and can be made gluten-free.

Ingredients:

• 4 large red bell peppers
• 1 can black beans, drained and rinsed
• 2 cups kale, chopped
• 1 large potato, peeled and diced
• 1 cup Monterey Jack cheese, shredded
• 2 cloves garlic, minced
• 2 tablespoons olive oil
• 1/2 cup fresh cilantro, chopped
• Salt and pepper to taste

Instructions:

1. Preheat your oven to 375°F (190°C).
2. In a medium pot, bring water to a boil and add the diced potato. Cook until tender, about 10 minutes. Drain and set aside.
3. In a large skillet, heat the olive oil over medium heat. Add the minced garlic and sauté for about 1 minute until fragrant.
4. Add the chopped kale to the skillet and cook until wilted, about 3-4 minutes.
5. In a large bowl, combine the cooked potatoes, black beans, sautéed kale, half of the Monterey Jack cheese, and chopped cilantro. Season with salt and pepper to taste.
6. Slice the tops off the red peppers and remove the seeds. Fill each pepper with the black bean and kale mixture, packing it in gently.
7. Place the stuffed peppers upright in a baking dish. Cover with foil and bake for 25 minutes.
8. Remove the foil, sprinkle the remaining Monterey Jack cheese on top of the peppers, and bake for an additional 10-15 minutes, until the cheese is melted and bubbly.
9. Let cool slightly before serving. Garnish with additional cilantro if desired.