Stuffed Yellow Peppers With Spicy Swiss Chard and Scallion Pilaf

Total Time
1hr 35mins
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.

Ingredients Nutrition

Directions

  1. Preheat the oven to 400°. In a medium saucepan, cover the rice with the water and bring to a boil.
  2. 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.
  3. 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.
  4. Drain the chard and let cool, then squeeze dry and coarsely chop.
  5. In the skillet, heat the olive oil. Add the scallions and garlic and cook over moderate heat until softened, about 4 minutes.
  6. Add the turmeric, cumin, ginger, cinnamon and cayenne and cook, stirring, for 2 minutes.
  7. 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.
  8. Add the lemon juice and rice. Season with salt and pepper and stir well.
  9. 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.
  10. Pour the broth into a shallow baking dish that will hold the peppers snugly. Stand the stuffed peppers in the broth.
  11. 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.

Reviews

(1)
Most Helpful

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!

Denibates June 12, 2010

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