Stuffed Bell Peppers

Ingredients

Equipment Needed

• •Large skillet (12-inch)
• •Medium saucepan with lid
• •9x13-inch baking dish
• •Aluminum foil

Instructions

1. 1

   Cook the rice

   Bring the water or stock to a boil in a medium saucepan. Add rice and a pinch of salt, stir once, then cover and reduce heat to low. Cook until tender and liquid is absorbed, about 18 minutes for white rice or 35 for brown. Remove from heat and let stand, covered, for five minutes. Fluff with a fork and set aside.

   Cooking rice in vegetable stock rather than water adds depth. This is the kind of small choice that makes a difference.
2. 2

   Prepare the peppers

   Preheat your oven to 375F. Slice the tops off the peppers about half an inch down. Remove the seeds and membranes from inside, keeping the peppers whole. Save the tops and dice any usable flesh from around the stems to add to your filling. Stand the peppers upright in a baking dish where they fit snugly. If they wobble, trim a thin slice from the bottom to create a flat base, but do not cut through.

3. 3

   Build the filling

   Heat two tablespoons of olive oil in a large skillet over medium heat. Add the onion and cook until soft and translucent, about five minutes. Add the garlic and cook until fragrant, thirty seconds more. Add the zucchini and any diced pepper tops, cooking until the zucchini softens slightly, three to four minutes.

   Do not rush the onions. Patience here builds sweetness that carries the whole dish.
4. 4

   Add tomatoes and seasonings

   Add the halved cherry tomatoes to the skillet with the salt, pepper, smoked paprika, and red pepper flakes. Cook until the tomatoes begin to soften and release their juices, about three minutes. The kitchen will smell alive. Remove from heat.

5. 5

   Combine the filling

   In a large bowl, combine the cooked rice, sauteed vegetables, black beans, corn, parsley, oregano, and one cup of the shredded cheese. Fold everything together gently. Taste and adjust seasoning. The filling should be well-seasoned on its own because the pepper shells are mild.

6. 6

   Stuff the peppers

   Drizzle the remaining tablespoon of olive oil over the outside of the peppers and rub it in with your hands. Season the cavities lightly with salt. Spoon the filling into each pepper, mounding it slightly at the top. Pack it gently but do not compress. The filling should look generous and abundant.

7. 7

   Bake until tender

   Pour the half cup of vegetable stock into the bottom of the baking dish. This creates steam that helps the peppers cook evenly and stay moist. Cover the dish tightly with foil. Bake for 30 minutes. Remove the foil, top each pepper with the remaining cheese, and bake uncovered until the cheese is melted and beginning to turn golden at the edges, another 12 to 15 minutes.

   The peppers are done when a knife slides easily into the flesh. They should be tender but still hold their shape.
8. 8

   Rest and serve

   Let the peppers rest in the dish for five minutes before serving. This allows everything to settle and makes them easier to transfer. Serve warm, with any pan juices spooned over the top. A simple green salad dressed with lemon and olive oil is all you need alongside.

Chef Tips

• •Choose peppers that can stand upright on their own. Look for ones with four lobes rather than three, as they tend to be more stable in the baking dish.
• •The filling is endlessly adaptable. Use farro or quinoa instead of rice. Swap the black beans for white beans or lentils. Add crumbled feta or goat cheese instead of cheddar. Let your market guide you.
• •If you can only find green peppers, they will work. Roast them a few minutes longer, as they take more time to soften and lose their raw edge.
• •These peppers reheat beautifully. Make a double batch on Sunday and eat well through the week. That is the real gift of this dish.

Advance Preparation

• •The filling can be made a day ahead and refrigerated. Stuff the peppers cold and add five minutes to the covered baking time.
• •Fully assembled unbaked peppers can be refrigerated overnight, covered tightly with foil. Bake directly from the refrigerator, adding ten minutes to the covered cooking time.
• •Baked stuffed peppers keep refrigerated for four days and reheat well in a 350F oven for 15 to 20 minutes, loosely covered with foil.

Frequently Asked Questions

Nutrition Information

1 serving (about 430g)