There’s something very alluring about edible containers, particularly if they’re vivid crimson, inexperienced or yellow skinned bell peppers. This delectable vegetarian model of stuffed bell peppers presents a hearty mix of candy and tart flavors, supplementing the rice filling with components resembling raisins, lemon zest and pine nuts.
Inexperienced bells have the strongest taste profile, a grassy natural high quality that groups with a delicate spicy end. Purple bells are sweeter than inexperienced, with solely a smidgen of natural notes, whereas yellow bells are even milder than reds.
Candy-Bitter Vegetarian Stuffed Bell Peppers
Yield: 5 complete stuffed peppers, 10 halves
3/4 cup raisins
5 massive bell peppers, crimson, or inexperienced, or yellow, or a mixture
3 tablespoons extra-virgin olive oil
1 massive yellow onion, finely diced
1 tablespoon pine nuts
1 cup raw lengthy grain rice
1/8 teaspoon salt
1/8 teaspoon freshly floor pepper
1 teaspoon sugar
1 3/4 cups water
Contemporary juice of 1 lemon, Meyer lemon most popular, divided use
1/3 cup chopped contemporary Italian parsley
2 teaspoons chopped contemporary dill
2 teaspoons chopped contemporary mint
1 teaspoon floor cinnamon
1 medium-large tomato, finely diced
1. Alter oven rack to center place. Preheat oven to 350 levels. Place raisins in small bowl and canopy with scorching water; put aside.
2. Wash the bell peppers; lower about 1/4-inch from high to slice off high and reserve high. Scoop out core and seeds and discard; set peppers apart.
3. Put together stuffing: Warmth oil in massive, deep skillet on medium warmth. Add onion and cook dinner, stirring sometimes, till onions flip golden brown, about 7 to 10 minutes on medium-low warmth. Add pine nuts; cook dinner till pine nuts flip golden. Add rice and stir to mix to coat rice. Drain raisins and add to combination. Add salt, pepper, sugar and water. Carry to mild boil on excessive warmth. Cowl and scale back warmth to medium low. Simmer till rice is tender and liquid is absorbed, about 20 to 25 minutes.
4. Take away from warmth and uncover. Put aside to chill barely, about quarter-hour. Stir in half of lemon juice, parsley, dill, mint and cinnamon. Style and add extra salt and/or pepper as wanted. You could choose to make use of seasoned salt
5. To assemble: Fill every bell pepper with stuffing combination till barely mounded at high. Sprinkle diced tomatoes over high of stuffing. Place peppers standing up in ovenproof Dutch oven; pan needs to be simply sufficiently big to accommodate them simply, but comfortable sufficient to retain their shapes and maintain them erect whereas cooking. Peppers needs to be a minimum of 1-inch aside. Pour a bit water into the pan to a degree the place it simply begins to return up the facet of the peppers. Cook dinner till stuffing begins to brown in uncovered space and peppers are tender, 35 to 45 minutes. Sprinkle with remaining lemon juice and serve.
Supply: “Melissa’s On a regular basis Cooking with Natural Produce” by Cathy Thomas (Wiley, $29.95)
Have a cooking query? Contact Cathy Thomas at [email protected]