We're Getting Stuffed: Stuffed yellow peppers with spicy Swiss chard and scallion pilaf
Yield: 4 servings
1 1/2 cups short-grain (sushi) rice, rinsed and drained
3 cups water
3/4 pound Swiss chard, ribs removed and reserved for another use
1/4 cup extra-virgin olive oil
6 medium scallions, thinly sliced
1 garlic clove, minced
3/4 teaspoon turmeric
3/4 teaspoon ground cumin
3/4 teaspoon ground ginger
1/4 teaspoon cinnamon
1/4 teaspoon cayenne pepper
1 medium tomato, diced
2 tablespoons currants
1 tablespoon fresh lemon juice
Salt, to taste
Freshly ground pepper, to taste
4 yellow bell peppers (1/2 pound each)
1 cup vegetable broth or water
Method of Preparation
• Preheat the oven to 400 degrees. 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 five minutes, then fluff the rice with a fork.
• Meanwhile, in a large skillet, bring ½ inch of water to a boil. Add the Swiss chard and cook over high heat until tender, about two minutes. Drain the chard and let cool, then squeeze dry and coarsely chop. Set aside.
• In the skillet, heat the olive oil. Add the scallions and garlic and cook over moderate heat until softened, about four minutes. Add the turmeric, cumin, ginger, cinnamon and cayenne and cook, stirring, for two minutes.
• Add the tomato and cook, stirring, until the liquid evaporates, about two minutes. Add the currants and chopped Swiss chard, cover and cook for two 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 one hour, or until the peppers are tender.
• Serve the stuffed peppers warm or at room temperature.