We have a tremendous abundance of gorgeous green bell peppers that are coming to market today. Big, just right for stuffing!(from The Essentials Collection - Vegetables)
4 green or red bell peppers
1 1/2 cups cooked rice
3/4 cup corn kernels
1/2 tsp cayenne pepper, chili powder, or chili pepper flakes (or use fresh jalapenos lightly sauteed)
2 T chopped fresh cilantro (or fresh basil)
3 garlic gloves, minced
1/4 tsp salt
2 T olive oil
7 oz can chopped tomatoes (or you can use fresh chopped with juices- try the Red Zebras)
Feta Cheese for topping
Preheat oven to 375 degrees.
Cut a slice off the top of each bell pepper and discard. Carefully remove all the seeds from inside the bell peppers. Closely pack the bell peppers, upright, in a casserole dish.
Combine the rice, corn, spices (or fresh peppers), cilantro/basil, and salt in a large mixing bowl, reserving a little corn and cilantro/basil to use as garnish. Carefully spoon the mixture into the bell peppers.
Drizzle olive oil over the top of each bell pepper. Pour the tomatoes over them.
Place the casserole in the oven and bake the bell peppers for 1 hour, or until soft. Remove from the oven and either let cool in the casserole or carefully lift out and arrange on serving plates. Spoon the tomatoes and juices from the casserole dish over the bell peppers. Serve garnished with the reserved corn and cilantro.
Note: When we made this dish we used fresh tomatoes. We also used black rice (purchased from the Good Food Store) and cooked it in Pacific vegetable stock. We added garlic and fresh hot peppers lightly sauteed. Finally, we topped with Feta cheese (we prefer it from goat's milk.)
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