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Rice and Herb Stuffed Bell Peppers




Source of Recipe


Denise


Recipe Introduction


Colorful bell peppers make perfect containers for filling with various vegetables and grain stuffings. This rice and herb version uses typically Greek ingredients. This is an easy and delicious dish to prepare and is visually impressive. The fat content of this dish can vary according to whether or not you put nuts in.
Per 1/2 cup: 115 calories; 2.5 grams protein; 25 grams carbohydrate; 0 grams fat; 0 mg cholesterol


Recipe Link: http://www.bayareaveg.org/recipes.htm

List of Ingredients




4 red/yellow/orange bell peppers
1 tablespoon olive oil
1/4 cup water
2 onions, chopped
2 garlic cloves, crushed
1/2 cup almonds, chopped (optional)
1/2 cup long-grain rice, boiled and drained (I use a combo of brown and
wild)
1/2 ounce fresh mint, roughly chopped
1/2 ounce fresh parsley, roughly chopped
2 tablespoons raisins (optional)
3 tablespoons ground almonds (optional)
salt and freshly ground black pepper
chopped mixed fresh herbs, to garnish

Recipe



Preheat the oven to 375°F. Halve the peppers, leaving the cores intact. Scoop out the seeds. Brush the peppers with the tablespoon of olive oil and bake on a baking sheet for 15 minutes. Place the peppers in a shallow ovenproof dish and season with salt and pepper.

Heat the quarter cup of water in a shallow pan, bringing the water to sizzling. Add the onions and sauté for 5 minutes. Add the garlic and chopped almonds and sauté for another minute.

Remove the pan from heat and stir in the rice, mint, parsley, and raisins. Season well with salt and pepper, then spoon the mixture into the peppers.

Pour 2/3 cup boiling water around the peppers and bake, uncovered, for 20 minutes. Sprinkle on the ground almonds and sprinkle with a little extra olive oil (optional). Return to the oven and bake for another 20 minutes or until turning golden. Serve garnished with fresh herbs.

Variation:

Tomatoes, small eggplants, or large zucchini also make good vegetables for stuffing. Halve and scoop out the centers of the vegetables, then lightly oil the vegetable shells and bake for about 15 minutes. Chop the centers, sauté for 2-3 minutes to soften and add to the stuffing mixture. Fill the tomato, eggplant, or zucchini shells with the stuffing
and bake as for the peppers.

Brown (or any long-grain) Rice
Makes 3 cups of cooked rice

For perfect, fluffy brown rice every time, try cooking it with extra water. This technique can be used with short or long grain brown rice and actually reduces the cooking time. The rice is usually tender in 35 to 40 minutes. The extra liquid that is poured off makes a marvelous broth for soups and stews. Brown rice is packed with fiber, Vitamin E,
protein, phosphorus, riboflavin, and calcium.

4-5 cups water
1 cup brown rice (short or long grain)
1/2 teaspoon salt

Bring the water to a boil in a saucepan. Rinse and drain the rice then add it to the boiling water along with the salt. Adjust the heat so the rice boils gently, then cover loosely and cook until the rice is soft but still retains a hint of crunchiness, about 35-40 minutes. Pour off the excess water. Fluff with curry powder and serve.