Stuffed peppers make a delicious side dish, appetizer, or even a main course. They're sure to impress your guests. If you're cooking for a crowd, you can even double or triple this recipe.
Ingredients and supplies:
- 4 bell peppers, any color
- 1/4 cup olive oil
- 2 garlic gloves
- 1 onion, chopped
- 2 small tomatoes
- 3 cups chicken broth
- 1 ear of corn, or equivalent amount of frozen corn
- 1 cup uncooked long-grain rice
- 1/2 teaspoon chili powder
- 1/2 teaspoon dried marjoram
- 1/2 teaspoon black pepper
- Chef's knife
- Greased baking dish
- Mixing Bowl
- Wooden spoon
- Saucepan with cover
- Aluminum foil
Cook the vegetables. Heat the olive oil in a saucepan over medium heat. Then add the onion and cook for about 2 minutes. Now add the garlic, and stir the mixture. Next, add the dry spices, and continue to sauté until the onion is soft, which should take just a minute. Finally, add the tomato and cook for another minute.
Add the rice. Now pour the rice into the vegetable/seasoning mixture, and stir it in. Add the chicken broth, and bring the mixture to a boil. Lower the heat, and cook uncovered for 10 minutes. Then taste the mixture, and add a pinch of salt if necessary. While the rice is cooking, preheat the oven to 350 degrees.
Cook the corn. Now add the corn to the mixture, cover the saucepan, and cook for 10 to 15 minutes more. The rice should just start to become tender, and some liquid will still be in the pan.
Prepare the peppers for stuffing. Cut off the tops of the peppers and scoop out the seeds. You may need to carefully trim the bottom of the peppers so they will stand upright. If you'll be eating the stuffed peppers as a side dish rather than a main dish, you can also slice them in half. Grease the baking dish and prepare a piece of aluminum foil to cover the dish.
Stuff the peppers. Scoop the rice mixture into each bell pepper. Each pepper should be full, but not overflowing.
Bake the stuffed peppers. Place the peppers in the baking dish, cover with the aluminum foil, and bake for 30 to 40 minutes. To test whether they're done, poke a thin knife into the peppers; they should be completely tender.
The bell pepper is a vegetable ready-made for stuffing. Other vegetables that can be stuffed with this rice mixture include eggplant or zucchini. You can add different ingredients to the stuffing mix, including ground beef or Italian sausage. If using meat, stuff the peppers with raw meet and increase cooking time to an hour in the oven, or just precook the meat. You can also add cheese or other ingredients along with the rice mixture.