One of our favourite things to do with bell peppers is to stuff them with a rice, onion and pepper mixture. We picked out four of the plumpest peppers of the bunch, as well one of the reddest for a little added colour and flavour.
One tasty tip to use when prepping your rice for this recipe is to use chicken stock in place of water. We are in the habit of making large batches of (salt free) stock after coking whole turkeys or chickens and always have some on hand in our freezer for things like rice and marinara sauce.
Keep in mind, our peppers were about 2-3 inches in diameter. If you are using larger, store-bought (typically 3-5 inches in diameter), you will only need one or two for this recipe.
For these stuffed peppers (enough to feed at least two) you will need:
4 small bell peppers
1 small red pepper
1 small red onion
2 cups cooked rice
2-3 strips cooked bacon (optional)
extra virgin olive oil
Set your oven to bake at 350*F.
First off, remove the tops, ribs and seeds from the four green peppers. This is easiest with a paring knife, curved if you have one. Take care removing the ribs, as they can be tricky to cut out.
Lightly coat the trimmed green peppers in olive oil and place them on a baking sheet or pan.
Bake at 350*F for about 10 minutes, just enough to soften the pepper shells, but not quite long enough to brown them. Once they are softened, remove from the oven and set aside to cool slightly.
While the pepper shells are cooking & cooling, chop up your additional red pepper, red onion and (optional) bacon into small pieces.
Sauté the pepper and onions in olive oil until the onions begin to turn clear and the peppers are just beginning to soften, about 3-4 minutes.
Stir the cooked red pepper, onion and bacon pieces into the cooked rice.
Fill the pepper shells with the rice mixture. You will want to pack it in quite firmly, taking care not to tear the shell.
Depending on the size of your peppers, you may have some leftover stuffing. Don’t worry, it reheats well and makes a great side dish for a take-to-work-lunch!
Put the stuffed peppers back into the oven for 10-15 minutes, until the rice is just starting to get toasty on top.
Remove from the oven, transfer to a plate and allow them to cool & set for about 5 minutes before serving.
optional: serve with soy sauce, hot sauce and/or butter.