Vegetarian Stuffed Bells
Brown rice and beans take the place of white rice and beef in this traditional homestyle recipe. This is especially attractive when you combine different colored bell peppers.
6 large red, green, yellow, or orange bell peppers
1 tablespoon extra-virgin olive oil
1 medium yellow or white onion, chopped (about 1 cup)
1 cup long-grain brown rice, such as brown basmati, cooked and drained without
salt but according to the package directions (about 2 cups cooked rice)
2 plum tomatoes, such as Roma tomatoes, chopped
1 cup fresh corn kernels cut off the cob or frozen kernels, thawed
1⁄3 cup drained and rinsed canned red kidney beans
1⁄3 cup drained and rinsed canned black beans
1⁄4 cup chopped pitted black olives, preferably Kalamata olives
1 tablespoon minced garlic
1 teaspoon dried oregano
1 teaspoon dried basil
2 cups Sardinian Tomato Sauce or 2 cups plain marinara sauce
6 tablespoons finely grated pecorino Romano (about 3 ounces) (optional or vegan cheese)
Slice the stem and the very tops off the peppers.
Remove and discard the seeds and inner membranes with a small spoon without breaking through the flesh.
Warm the oil in a small skillet set over medium heat.
Add the onion and cook, stirring often, until softened but not browned, about 2 minutes.
Transfer to a large bowl; cool for 5 minutes.
Stir in the rice, tomatoes, corn, kidney beans, black beans, olives, garlic, oregano, and basil until well combined.
Loosely pack into the prepared peppers.
Pour 1 cup of the tomato or marinara sauce in a large pot or Dutch oven; stir in 1⁄2 cup water.
Set the peppers stuffing side up in the pot, side by side but not too tight.
Pour the remaining tomato or marinara sauce over the peppers; top each with 1 tablespoon of the cheese.
Set the pot over medium-high heat and bring to a simmer.
Cover tightly, reduce to low heat, and simmer slowly until the peppers are tender, about 45 minutes.
Cool for 5 minutes before serving in bowls with the sauce in the pot spooned around the peppers.
To make this dish in a 5- to 6-quart slow cooker, stuff the peppers, set them in the cooker, pour the sauce around and on top of them, and sprinkle each with 1 tablespoon of the cheese. Cover and cook on low for 6 hours. The dish can stay on the keep-warm setting, covered, for up to 3 hours.
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