Stuffed Yellow Peppers
A vegetarian meal of yellow or red peppers, stuffed with Rice, Corn and Tomatoes.
- 2 yellow or red bell peppers
- 1 1/3 cups cooked rice (about 1/2 cup uncooked)
- 2/3 cups cooked corn niblets
- 1/8 to 1/4 cup pine nuts or almonds
- 3 tablespoons melted butter
- 2 green onions, chopped
- 2 cloves of garlic, finely chopped
- 1 large or several cherry tomatoes, chopped
- 1 tablespoon chopped fresh parsley
- 1 tablespoon chopped fresh tarragon
- 10 drops of hot sauce: Cholula, Tabasco Jalapeno, or Tabasco Chipotle
- Salt and pepper to taste
YIELD: 2 as a meal, 4 as a side dish
- Prepare the peppers by halving, if making 4 portions, or by cutting off the top quarter of each pepper and saving the tops as hats, if making 2 portions. Then seed and de-vein. Cook the peppers in boiling water for 5 minutes. Drain, pat dry and set aside. In a bowl combine the cooked rice with the cooked corn and set aside.
- In a skillet, heat 1 tablespoon of butter over medium heat, cook the onions and garlic stirring, for about 3 minutes or until softened. Stir into rice mixture. Stir in tomato, tarragon, pine nuts, salt, and pepper. Taste and adjust.
- Spoon the rice mixture into the pepper halves. Arrange the peppers into an oiled shallow baking dish in a single layer. Drizzle with the remaining butter. (Recipe can be prepared ahead to this point and refrigerated for up to a day). Bring to room temperature.
- Bake in a 375-degree oven for about 20 minutes or until heated through and peppers are tender.