I hate to admit it, but…
When I’m browsing the web, it’s way easier for me to pass up a stuffed pepper recipe so that I may linger a little longer at some decadent cake or cookie post. I have such a sweet tooth, it begs me to bake these sweet creations. And I am not being dramatic. You can ask my dentist.
This stuffed pepper recipe is a little different from the kind I have seen before. It has raisins, orange juice, and pine nuts as some of it’s ingredients, and that got my attention!
This one was a sweet, savory recipe, and right up my alley. I did make a few minor changes.
1. I used green peppers because I couldn’t bring myself to pay $2.99 for a yellow or orange one. But when those colors are plentiful and and in season, I’ll be stuffing me some more peppers. So needless to say, I didn’t add any pepper to my stuffing.
3. And I added just a pinch of saffron.
I LOVED this dish, and it was a hit with the hubby. It was great stuffed in the pepper, but this rice can stand on it’s own as a side dish. The orange juice and fresh herbs brighten it up and the raisins give it an undeniable sweetness in every bite. I can imagine it in a roasted sweet yellow pepper, but I’ll be making it more as a rice side dish with a little pepper sauteed in with the onion. That way I can get it to the dinner table much quicker.
|Stuffed Pepper Recipe||
- 1/4 cup pine nuts
- 4 small tomatoes, cored, seeded, and sliced 1/2 inch thick
- Coarse salt and freshly ground pepper
- 3/4 cup raisins
- 1/2 cup freshly squeezed orange juice (from about 2 oranges)
- 6 medium yellow bell peppers, plus 1 yellow pepper, cored, seeded and finely chopped
- 2 cups water
- 1 cup white rice
- 4 tablespoons unsalted butter
- 1 small white onion, finely chopped
- 2 medium shallots, finely chopped
- 3 sprigs fresh thyme, leaves removed and stems reserved
- 1/4 cup coarsely chopped fresh basil leaves
- Preheat oven to 350 degrees. Spread pine nuts in single layer on a small baking sheet. Bake until golden, 8 to 12 minutes. Shake the pan halfway through baking to toast evenly.
- Line a baking pan large enough to hold the peppers with the tomato slices. Season with salt and pepper.
- Combine raisins and orange juice in a small bowl. Let stand until raisins are plumped, about 15 minutes.
- Cut around the stems of six of the peppers. Core and seed the peppers, reserving the stems. Set aside.
- Bring 2 cups water to a boil in a small saucepan. Add the rice, and simmer, covered, until rice is just a little undercooked, about 15 minutes.
- Melt the butter in a medium saucepan over medium heat. Add the onion and shallots, and cook until translucent, about 4 minutes. Season with salt and pepper. Stir in the finely chopped pepper and the plumped raisins. Cook for 2 minutes, stirring occasionally. Add the thyme leaves, basil, chervil, and pine nuts, stirring to combine. Stir in the cooked rice.
- Fill each pepper with one sixth of the rice mixture. Place reserved pepper stems on top of each pepper. Top the tomatoes with the reserved thyme stems. Fit the peppers into the baking dish, and place the chervil sprigs between them. Cover with parchment paper-lined aluminum foil, and bake for 50 minutes. Uncover, and continue to bake until peppers are tender and rice is heated through, about 10 minutes.
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