Savory Stuffed Baked Apples
Published June 3, 2013 | Written by The Healthline Editorial Team
Apples contain soluble fiber. When eaten on a regular basis, soluble fiber helps significantly decrease your risk for cardiovascular disease by lowering cholesterol. Keep the skins on to reap the most heart-healthy benefits.
Recipe submitted by Renee Lynn Hagens. Follow Renee on Pinterest.
* Allergy Warning: This recipe contains nuts.
|Serving size:||1¼ cups|
|Calories per serving:||267|
|Total Fat 17.0g||26%|
- 2 apples (Braeburn apples make great baking apples)
- ¼ cup onions, chopped
- 1 medium garlic clove, minced
- ½ cup raw pecan halves
- 1 cup raw kale, torn into pieces
- ¼ cup celery stalk, chopped
- A few leaves of fresh parsley
- Sea salt and black pepper to taste
- 2 tablespoons extra virgin olive oil (EVOO)
- ½ cup vegetable stock
- ½ cup rice
- ¼ cup dried tart cherries (dried cranberries work too!)
Step by Step:
- Cook rice as directed.
- Meanwhile, prep the apples. Start by cutting ⅓ of the top off, then use a spoon or metal ice cream scoop to hollow out the center. Make sure to keep the sides sturdy and intact. Set in an oven-safe baking dish and set aside.
- Next, add EVOO, garlic, celery, and onions to a frying pan. Sauté on low heat for 2 minutes.
- Add pecans, kale, vegetable stock, parsley, salt, and pepper. Sauté for 5 minutes.
- Turn off heat and add dried tart cherries.
- Using a spoon, fill the apples until overflowing. Add a little water to the baking dish (this adds moisture to help cook the apple and prevent it from sticking).
- Bake on 425°F for 25 minutes, or until apples are tender.