Peppers Stuffed with Kale and Ground Almonds

Spring is here! Colors are popping out all over the place in breathtaking bursts like gigantic bundles of cotton candy on sticks. Pinks, yellows, whites, reds…everywhere I look trees are in bloom.

In the garden, which we were sure would be devoid of survivors after this winter, the kale is making a triumphant comeback! The leaves are growing tall and strong, like proud little green warriors reaching for the sky.

This weekend, for the first time in 2011, we cooked our very first meal from the garden. Ah...*sigh of joy*

When deciding to make these stuffed peppers, I was on a mission to come up with a recipe that was both delicious and satisfying, while being free of grains. I turned to my books for inspiration, but everything I found contained rice or couscous or corn or barley or some other grain. So I turned to my pantry and, once again, pulled out my almond meal to the rescue.

The ground almonds in this recipe act as a filler but also provide a healthy source of fat that leaves you feeling full and satisfied. I often find that when I stuff vegetables with only vegetables, even if it tastes good, the meal usually leaves me wanting more. With this one, however, I was happily rubbing my tummy in satisfaction after just one of these brightly colored peppers piled high with goodies. I hope you enjoy it as much as I did!

Peppers Stuffed with Kale and Ground Almonds

2 large bell peppers (red, orange, or yellow)
1 big bunch kale, chopped
1 Tbsp olive oil
1 large onion, diced
4 large cloves garlic, pressed
1/2 cup wild mushrooms, chopped
1 Tbsp herbes de provence
1 large tomato, diced
1/2 cup parmesan (plus a little extra for sprinkling on top)
1/2 cup almond meal
salt and pepper to taste

Preheat oven to 400ºF.

Slice peppers in half through the stem, making sure to keep the stem attached. Take out seeds, rub a little olive oil inside and out, and sprinkle the insides with salt and pepper. Place in a baking dish cut side down and bake for 15 minutes.

Put the kale in a medium saucepan and cook over medium heat, stirring constantly (this is important or the leaves will burn), until bright green and wilted. The water still clinging to the kale's leaves from when you washed them should be enough to prevent the leaves from sticking, but sprinkle a bit more water in the pan if it dries out and the leaves start to stick. The kale should wilt within two to three minutes. Remove from heat and put in a colander to drain while you prepare the rest of the vegetables.

In a large saucepan, sauté onions in olive oil until translucent (about 5-7 minutes). Add garlic and cook another minute. Add mushrooms and herbs and cook about 4 minutes until mushrooms are soft. Add tomatoes and cook another 3-4 minutes until they break down. Add the kale and remove pan from heat. Stir in parmesan, almond meal, and salt and pepper to taste.

Stuff the peppers (they will be very stuffed). Cover pan with aluminum foil and bake 20 minutes. Uncover, sprinkle with a little extra parmesan (if desired) and bake another 5 minutes. Serve hot!