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water short grain rice Swiss chard extra-virgin olive oil scallions garlic turmeric ground cumin ground ginger cinnamon cayenne pepper tomatoes currants lemon juice salt yellow bell peppers vegetable broth
Viewed: 36 - Published at: a year agoIngredients
- water
- 1 12 cups short-grain rice, rinsed and drained (sushi rice)
- 34 lb swiss chard, ribs removed and reserved for another use
- 14 cup extra virgin olive oil
- 6 medium scallions, thinly sliced
- 1 garlic clove, minced
- 34 teaspoon turmeric
- 34 teaspoon ground cumin
- 34 teaspoon ground ginger
- 14 teaspoon cinnamon
- 14 teaspoon cayenne pepper
- 1 medium tomatoes, diced
- 2 tablespoons currants
- 1 tablespoon fresh lemon juice
- salt & freshly ground black pepper
- 4 (1/2 lb) yellow bell peppers (1/2 pound each)
- 1 cup vegetable broth or 1 cup water
Method
- Preheat the oven to 400.
- In a medium saucepan, cover the rice with the water and bring to a boil.
- Cover the saucepan and cook the rice over low heat until the water is absorbed, about 15 minutes.
- Remove from the heat and let the rice stand for 5 minutes.
- Fluff the rice.
- Meanwhile, in a large skillet, bring 1/2 inch of water to a boil.
- Add the Swiss chard and cook over high heat until tender, about 2 minutes.
- Drain the chard and let cool, then squeeze dry and coarsely chop.
- In the skillet, heat the olive oil.
- Add the scallions and garlic and cook over moderate heat until softened, about 4 minutes.
- Add the turmeric, cumin, ginger, cinnamon and cayenne and cook, stirring, for 2 minutes.
- Add the tomato and cook, stirring, until the liquid evaporates, about 2 minutes.
- Add the currants and chopped Swiss chard, cover and cook for 2 minutes.
- Add the lemon juice and rice.
- Season with salt and pepper and stir well.
- Cut the tops off the peppers and reserve.
- Scoop out the seeds and ribs.
- Spoon the rice filling into the peppers and replace the tops.
- Pour the broth into a shallow baking dish that will hold the peppers snugly.
- Stand the stuffed peppers in the broth.
- Cover tightly with foil and bake for about 1 hour and 10 minutes, or until the peppers are tender.
- Serve the stuffed peppers warm or at room temperature.
