Prep 15 mins
Cook 1 hr 20 mins
Food & Wine. August 2006. Stuffed peppers originate from Turkey. I did not know that! I think these could be done OAMC.
- 1 1⁄2 cups short-grain rice, rinsed and drained (sushi rice)
- 3⁄4 lb swiss chard, ribs removed and reserved for another use
- 1⁄4 cup extra virgin olive oil
- 6 medium scallions, thinly sliced
- 1 garlic clove, minced
- 3⁄4 teaspoon turmeric
- 3⁄4 teaspoon ground cumin
- 3⁄4 teaspoon ground ginger
- 1⁄4 teaspoon cinnamon
- 1⁄4 teaspoon cayenne pepper
- 1 medium tomatoes, diced
- 2 tablespoons currants
- 1 tablespoon fresh lemon juice
- salt & freshly ground black pepper
- 4 (1/2 lb) yellow bell peppers (1/2 pound each)
- 1 cup vegetable broth or 1 cup water
- Preheat the oven to 400°. In a medium saucepan, cover the rice with the water and bring to a boil.
- Cover the saucepan and cook the rice over low heat until the water is absorbed, about 15 minutes. Remove from the heat and let the rice stand for 5 minutes. Fluff the rice.
- Meanwhile, in a large skillet, bring 1/2 inch of water to a boil. Add the Swiss chard and cook over high heat until tender, about 2 minutes.
- Drain the chard and let cool, then squeeze dry and coarsely chop.
- In the skillet, heat the olive oil. Add the scallions and garlic and cook over moderate heat until softened, about 4 minutes.
- Add the turmeric, cumin, ginger, cinnamon and cayenne and cook, stirring, for 2 minutes.
- Add the tomato and cook, stirring, until the liquid evaporates, about 2 minutes. Add the currants and chopped Swiss chard, cover and cook for 2 minutes.
- Add the lemon juice and rice. Season with salt and pepper and stir well.
- Cut the tops off the peppers and reserve. Scoop out the seeds and ribs. Spoon the rice filling into the peppers and replace the tops.
- Pour the broth into a shallow baking dish that will hold the peppers snugly. Stand the stuffed peppers in the broth.
- Cover tightly with foil and bake for about 1 hour and 10 minutes, or until the peppers are tender. Serve the stuffed peppers warm or at room temperature.
I haven't even made this but I give the recipe 5 stars! A friend of mine gave me about a pound of Swiss chard and I had no idea what to do with it. This is what I intend to do with it!!!! I've been combing through the recipes and yours just jumped out at me. This will be a great dinner. Thanks for the recipe, and I'll follow up after I've made it!