How To Make Stuffed Yellow Peppers with Scallion Pilaf
Uniquely served in little pepper bowls, these stuffed yellow peppers are tastefully packed with rice, spicy swiss chard, and currants for a filling meal,
Preheat the oven to 400 degrees F.
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 for about 15 minutes, until the water is absorbed.
Remove from the heat and let the rice stand for 5 minutes. Fluff the rice.
In a large skillet, bring ½-inch of water to a boil. Add the Swiss chard and cook over high heat for about 2 minutes until tender.
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 for about 4 minutes until softened. Add the turmeric, cumin, ginger, cinnamon and cayenne and cook, stirring, for 2 minutes.
Add the tomato and cook, stirring, for about 2 minutes until the liquid evaporates. 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, and enjoy!
- Calories: 223.47kcal
- Fat: 14.41g
- Saturated Fat: 2.02g
- Trans Fat: 0.00g
- Monounsaturated Fat: 9.99g
- Polyunsaturated Fat: 1.58g
- Carbohydrates: 23.88g
- Fiber: 5.12g
- Sugar: 5.49g
- Protein: 4.70g
- Sodium: 1359.83mg
- Calcium: 111.50mg
- Potassium: 951.33mg
- Iron: 3.89mg
- Vitamin A: 308.26µg
- Vitamin C: 377.47mg
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