Stuffed Bell Peppers

Here's a delicious recipe for stuffed bell peppers, a classic dish perfect for a vegetarian main course or a hearty side.

Estimated Timing:

• Prep time: 15 minutes
• Cook time: 30-35 minutes
• Total time: 45-50 minutes

Ingredients:

For the Peppers:

• 3 huge chime peppers (ruddy, yellow, or orange)
• 1 tablespoon olive oil

For the Filling:

• 1 cup cooked brown rice (or quinoa, if preferred)
• 1 cup chopped onion
• 1 clove garlic, minced
• 1 cup chopped mushrooms (cremini, white, or a combination)
• 1 small zucchini, diced
• 1/2 cup crumbled feta cheese (or a vegetarian alternative like crumbled tempeh)
• 1/4 cup chopped fresh parsley
• 1/4 cup chopped fresh cilantro
• 1 tablespoon tomato paste
• 1/2 teaspoon dried oregano
• Salt and freshly ground black pepper, to taste
• 1/2 cup vegetable broth (optional)

For Serving (optional):

• Chopped fresh parsley
• Grated Parmesan cheese

Let's Stuff Those Peppers!

1. Prep work: Preheat your oven to 375°F (190°C). Wash and dry the bell peppers. Cut off the tops and carefully remove the seeds and membranes.  Place the pepper halves upright in a baking dish. Sprinkle the interior of each pepper with olive oil.
2. Sauté the veggies: In a large skillet, heat olive oil over medium heat. Add the onions and cook for 3-4 minutes, or until softened. Include the garlic and cook for another 30 seconds, until fragrant.  Then, add the mushrooms and zucchini. Cook for an additional 5-7 minutes, or until the vegetables are softened.
3. Combine the filling: In a large bowl, combine the cooked brown rice, sauteed vegetables, crumbled feta cheese (or vegetarian alternative), chopped parsley, chopped cilantro, tomato paste, dried oregano, salt, and pepper. Mix well.
4. Stuff those peppers! Divide the filling evenly among the pepper halves. If the filling seems dry, add a little vegetable broth (gradually, a tablespoon at a time) to moisten it.
5. Bake and enjoy! Cover the baking dish with foil and bake for 25-30 minutes, or until the peppers are tender and the filling is heated through. Uncover the baking dish and bake for an additional 5 minutes, or until the tops are lightly golden brown (optional).
6. Serve and savor! Let the stuffed peppers cool slightly before serving. Garnish with chopped fresh parsley (optional) and a sprinkle of grated Parmesan cheese (optional).

Tips for Perfect Stuffed Peppers:

• Pepper Power: Choose bell peppers that are firm and vibrantly colored. They should be similar in size for even cooking.
• Pre-cook the Rice: Using pre-cooked rice ensures the filling cooks through without overcooking the peppers.
• Don't overcrowd: Don't stuff the peppers too tightly, as the rice will expand as it cooks.
• Standing Tall: If your peppers tend to be a bit wobbly, slice a thin sliver off the bottom to create a flat surface.

This recipe is a great base for customization. Feel free to add other vegetables like corn, diced tomatoes, or black beans to the filling. You can also experiment with different herbs and spices to create your own flavor variations. Enjoy!