Serves 6
1/3 cup sesame oil
2 T tamari
1 bunch kale, chopped
3/4 cup coconut
3/4 cup walnuts
1/2 cup edamame
2 cups cooked brown rice
6 multi-colored bell peppers
1 cup chicken stock
Preheat oven to 350 degrees. In a jar add sesame oil and tamari. Place lid on jar and shake until well blended.
In a bowl add kale coconut walnuts and edamame. Drizzle 2/3'rds of oil and tamari and toss gently. Place kale onto a sheet pan. Roast in oven for 15 minutes.
Add kale mixture to cooked rice. Add the remaining of the oil and tamari dressing. Toss gently.
Slice tops off of the peppers and remove seeds and membranes. Add kale mixture to the inside of each pepper. Place the tops back on loosely. Place stuffed peppers into a casserole dish and pour about 1 cup of chicken stock in the bottom of the dish. Cover with parchment paper and then another layer of aluminum foil. Bake for 40 minutes. Uncover and bake for an additional 5-10 minutes or until peppers are tender and filling is hot.
Serve hot.
