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Stuffed Peppers

Photo: Ryan Benyi; Styling: Susan Vajaranant
Prep time 35 mins
Cook time 55 mins
Yield Serves 6
This recipe makes enough rice to use in Chicken Fried Rice and Rice and Bean Burritos

Ingredients

  • 3 cups long-grain brown rice
  • 1 15-oz. can chickpeas, drained and rinsed
  • Salt and pepper
  • 5 large bell peppers, any color, 1 seeded and diced
  • 2 tablespoons olive oil
  • 1 medium onion, diced
  • 2 cloves garlic, minced
  • 1/4 teaspoon crushed red pepper
  • 1 small zucchini, diced
  • 1 15-oz. can stewed tomatoes, drained, chopped
  • 8 ounces fresh mozzarella, diced, optional

Nutrition Information

  • calories 297
  • fat 7 g
  • satfat 1 g
  • protein 8 g
  • carbohydrate 54 g
  • fiber 8 g
  • cholesterol 0.0 mg
  • sodium 765 mg

How to Make It

  1. Stir rice into 6 cups of boiling water. Return to a boil. Reduce heat to low, cover and simmer for 35 minutes or until rice is tender. Remove from heat. Let stand, covered, for 5 minutes. Divide rice among 3 bowls. Cover 2 bowls; chill for Chicken Fried Rice and Rice and Bean Burritos. Toss chickpeas into remaining rice.

  2. Preheat oven to 350ºF. Bring a pot of salted water to a boil. Halve 4 bell peppers lengthwise, core and seed. Blanch in boiling water for 3 minutes. Remove; invert on towels to drain.

  3. In a skillet, warm oil over medium-high heat. Sauté onion for 3 minutes. Add garlic, red pepper, diced bell pepper and zucchini; sauté 5 minutes. Add tomatoes and sauté 2 minutes; toss with rice mixture. Add half of mozzarella, if using.

  4. Place peppers in a baking dish. Divide filling among peppers. Cover with foil; bake until heated through, 15 to 20 minutes. Remove foil. Top with remaining cheese, if using; bake until cheese has melted, about 5 minutes.