Elegantly Simple Stuffed Bell Peppers
- Servings : 12
Use any combination of peppers for this elegant but simple recipe. It's very versatile: the flavor will change depending on which herbs and spices you choose.
- 1 cup water
- 6 bell peppers, preferably a variety of colors
- Water or vegetable stock, for sautéing
- 2 medium-size yellow onions, roughly chopped
- 4 garlic cloves, minced or pressed
- One 16-ounce can fire-roasted diced tomatoes
- 1/2 cup raw almonds, finely chopped or slivered 2 1/2 cups cooked
- long-grain brown rice (or other grain, such as quinoa)
- 3 tablespoons chopped fresh mint
- 3 tablespoons chopped fresh parsley
- 3 tablespoons chopped fresh basil
- 3 tablespoons raisins
- 2 to 3 tablespoons ground almonds
- 3 tablespoons oil, for brushing and oiling baking dish
- Salt and pepper, to taste
- Chopped mixed fresh herbs, for garnish (optional)
Preheat oven to 375°F. Boil 1 cup water to pour around peppers in pan.
Halve peppers lengthwise, leaving stems intact. Scoop out seeds. Brush cut sides with 1 tablespoon oil, place them cut side up in a shallow, lightly oiled baking dish, and sprinkle with salt and pepper. Bake for 15 minutes, until the peppers are softer and easily pierced with a fork but still have their shape.
Heat a few tablespoons of water or stock in a large soup pot. Sauté onions and garlic for 5 minutes over medium heat, until onion becomes translucent. Add tomatoes and raw almonds, and sauté for another minute or two.
Remove pan from heat and stir in rice, mint, parsley, basil, and raisins. Season well with salt and pepper, then spoon mixture into the peppers still on the baking sheet.
Pour 2/3 to 1 cup boiling water around the peppers, just enough to touch the base of each so they don't burn. Bake, uncovered, for 15 minutes. Sprinkle ground almonds on top. Return to oven and bake for 15 minutes longer.
Serve garnished with fresh herbs, if desired.
Compassionate Cooks Tip
When choosing peppers for this dish, look for full ones with a deep cavity to stuff.