I rarely let myself post various forms of stuffed peppers because, well, stuffing a pepper is less 'recipe' and more 'fridge cleaning.' But these I'd love to make again. They WERE a fridge-cleaning project (bunch of kale from the garden whose time had come, leftover caramelized onions from bbq earlier in the wknd, tomato paste I made with the juice left from the tomatoes I canned last weekend, etc.), but I'd re-create the ingredients I had just to have them again.
Four orange or yellow bell peppers with nice, roomy, symmetrical cavities
2 cups cooked brown rice
1 can chickpeas, drained & rinsed
1 large, sweet onion, chopped and caramelized (with the oil from caramelizing)
1 bunch kale, torn
1 jar of slow-roasted tomatoes
1/2 can of tomato paste
several TB lemon juice
feta & parmesan
heaping teaspoonful of chopped garlic
salt & dill
Put everything but the cheese (and the peppers of course) in a covered frying pan over high heat and cook down. Stuff the peppers, alternating filling and thin layers of feta. Tuck the remaining filling around the peppers in a deep, square glass baking dish. Sprinkle parmesan over everything. Cover baking dish, bake at 400 for 35 minutes.
I wish I had thrown some pine nuts on top, come to think of it. Spinach would be nice in lieu of kale. Etc.!