Monday, July 9, 2012

Ima’s Stuffed Bell Peppers

Serves: 4
Prep Time: about 1 hour

4 large bell peppers, tops cut off with seeds and veins removed
2 tablespoons olive oil
1 large white onion, peeled and diced, about 1 ½ cups
2 medium ripe tomatoes, diced, about 2 cup
2 tablespoons chopped fresh parsley 
1 medium garlic clove, peeled and minced, about 1 teaspoon
3/4 cup of rice
Salt
Freshly ground pepper

Optional: 4 ounces artisanal goat cheese, crumbled, about ½ cup

In a sauté pan, measure two tablespoons olive oil and add the onions, tomatoes, parsley and garlic. Sauté about 5 minutes. Add ¾ cup uncooked rice to the pan. Add a pinch of salt and coarsely ground pepper and stir mixture. Turn off the stovetop before rice is cooked.

On a clean work surface, poke 10-15 small holes into the outside of each bell pepper; a toothpick works nicely. Spoon the filling into the peppers. Pour water into the pot so that it comes halfway up the sides of the peppers. Cook until the peppers are soft and most of the water is absorbed, about 8 to 10 minutes.

Optional: As a garnish, add a dollop of goat cheese to the top of each bell pepper.


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