FoodLink - Purdue Extension

Rainbow Bell Pepper Boats with Garbanzo Beans and Kale


Red, orange, and yellow sweet peppers stuffed with garbanzo beans, kale, walnuts, and brown rice make a delicious Mediterranean-influenced vegetarian dish.

Recipe adapted from the What’s Cooking? USDA Mixing Bowl website.

20 min
45 min
Total Time
1 hr 5 min
Servings: 4


2 cups instant brown rice (cooked)
4 medium sweet (bell) peppers (red, yellow, and orange)
2 cups kale (chopped)
1 15-ounce can unsalted garbanzo beans
1/2 cup walnuts (chopped)
1/4 teaspoon salt
1/8 teaspoon pepper


  1. Heat oven to 375°F.
  2. Cook rice according to package directions.
  3. Slice sweet peppers in half vertically and remove stems and seeds.
  4. Drain and rinse garbanzo beans. Place half the beans in a medium bowl and set the remainder aside. Lightly mash the beans in the bowl with a fork.
  5. Add the rice, kale, reserved garbanzo beans, nuts, salt, and pepper to the bowl with the mashed beans. Stir gently to combine
  6. Fill each pepper half with the mix. Place peppers in a baking dish and cover.
  7. Bake until peppers are tender (about 30 minutes).
  8. Remove lid and bake more 5 more minutes.