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American Stuffed Peppers 2

Serves 4 to 6 Entree vegetarian

American Stuffed Peppers 2

American Stuffed Peppers 2 captures the essence of home-cooked meals shared across the United States. This dish, a staple at many family tables, is crafted with an understanding of instinctual cooking. Salt is judged by hand, and olive oil is used generously, allowing each cook to impart their own touch. It's a dish that thrives on sharing, perfect for a cozy weeknight dinner or a casual weekend gathering.

Bite into these stuffed peppers and you'll experience a delightful mix of tender bell peppers enveloping a savory filling of rice, onions, and herbs. The olive oil lends a rich, comforting depth, while a sprinkle of fine sea salt and black pepper enhances every bite. The flavors meld together beautifully, offering warmth and satisfaction in every mouthful.

Ingredients

  • 6bell peppers
  • 200 grice
  • 1onion
  • 80 mlolive oil
  • herbs — chopped
  • to tastefine sea salt and black pepper

Method

  1. Start by preparing the bell peppers. Cut the tops off 6 bell peppers and remove the seeds and membranes from inside. Rinse them under cold water to remove any remaining seeds. Set the peppers aside on a plate.
  2. Rinse 200 g of rice under cold water in a fine mesh strainer until the water runs clear. This removes excess starch and prevents the rice from becoming too sticky. Drain well and set aside.
  3. Dice 1 onion finely. In a large skillet or saucepan, heat 80 ml of olive oil over medium heat until it shimmers. Add the diced onion and cook, stirring occasionally, until the onion becomes translucent and soft, about 5-7 minutes. The onion should not brown, so adjust the heat if necessary.
  4. Add the rinsed rice to the skillet with the onions. Stir to coat the rice grains in the oil and onion mixture. Continue to cook for a few minutes until the rice starts to turn opaque, which indicates it's beginning to toast lightly.
  5. Season the rice and onion mixture with herbs of your choice, such as thyme or oregano, and add fine sea salt and black pepper to taste. Stir well to combine. The mixture should be fragrant and well-seasoned.
  6. Fill each prepared bell pepper with the rice and onion mixture, packing it in gently but not too tightly, as the rice will expand as it cooks. Place the stuffed peppers upright in a baking dish.
  7. Pour a small amount of water into the bottom of the baking dish, just enough to cover the bottom. This will help steam the peppers as they bake. Cover the dish with aluminum foil.
  8. Bake in a preheated oven at 375°F (190°C) until the peppers are tender and the rice is fully cooked, about 45-50 minutes. The peppers should be soft to the touch and the rice inside should be tender and fully cooked.
  9. Remove the foil and let the peppers cool slightly before serving. Taste the filling for salt and adjust if necessary before serving. Enjoy the stuffed peppers warm, with the table set for sharing.
Cover of Authentic American Cuisine
From the cookbook

Authentic American Cuisine

This recipe is from Authentic American Cuisine by Yassine Sbiti — the American volume in the ComidaTime International Cuisines series.

Available soon on Amazon…

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