Baked Stuffed Peppers
MAKES 4 SERVINGS
1 1/2 cups water
1/2 teaspoon coarse salt
1 cup long-grain white rice
1/3 cup olive oil
1/3 cup scallions, sliced very thin
2 garlic cloves, finely chopped
1/4 teaspoon ground cumin
1 tablespoon chopped fresh cilantro
1 tablespoon chopped fresh basil
1 tablespoon chopped fresh flat-leaf parsley
1/3 cup grated carrots
Coarse salt and freshly ground black pepper
4 large yellow, orange, red, and/or green bell peppers
3/4 cup (about 3 ounces) grated Monterey Jack cheese
Preheat the oven to 350 degrees Fahrenheit.
In a medium saucepan, bring the water and salt to a boil. Add the rice, reduce heat, and cook, covered, until almost tender, 12 to 14 minutes. Set aside.
In a large skillet, heat 3 tablespoons of the olive oil over medium heat. Add the scallions and garlic and cook for 10 minutes, stirring occasionally. Stir in the rice, ground cumin, cilantro, basil, parsley, carrots, and salt and pepper to taste.
With a sharp knife, carefully cut out the stem tops from the peppers. Remove the seeds and membranes from the inside. Set the tops of the peppers aside. Arrange the peppers in a deep, covered casserole dish greased with olive oil so that they fit snugly. Fill each hollowed pepper with an equal amount of the rice mixture. Add 1/2 cup of the grated cheese on top of the rice mixture. Drizzle the remaining olive oil over the peppers, replace the top stem pieces, and bake, covered, until the peppers are tender, about 35 minutes.
Sprinkle the remaining cheese over the peppers. Bake, uncovered, for 5 to 10 minutes more or until the filling is heated through and the cheese is melted. Serve warm or at room temperature.
To make ahead: Assemble the peppers as directed above. Cover a casserole dish with aluminum foil and refrigerate for up to 24 hours. To serve, bake the peppers, in a covered casserole dish, in a preheated 350 degree Fahrenheit oven for 35 to 40 minutes. Sprinkle the remaining cheese over the peppers. Bake, uncovered, for 5 to 10 minutes more or until the filling is heated through and the cheese is melted.
Roasted Red Pepper Relish
MAKES ABOUT 1 CUP
If you can't find fresh chile peppers, use a yellow bell pepper and more jalapeno pepper.
3 roasted red bell peppers (see roasting technique below), cut into 1/2-inch pieces
1 fresh red chile pepper, cut into 1/2-inch pieces
1 small jalapeno pepper, seeds and ribs removed, minced finely
2 tablespoons extra-virgin olive oil
1 tablespoon honey
1/2 teaspoon coarse salt
Pinch of freshly ground black pepper
