Recipe

Stuffed Sweet Mini-peppers Recipe

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Ingredients

1/2 tsp dried thyme
1 onion (about 6 oz.), peeled & sliced
Salt
12 to 15 sweet mini-peppers (each 3 to 4 in. long; red, yellow, or orange), halved lengthwise & seeded
1 dried bay leaf (3 to 4 in. long)
1/4 c pine nuts
1/2 c long-grain white rice
About 1 c fat-skimmed chicken broth or vegetable broth
About 3 tbsps olive oil

Directions

Step #1 In an 8- to 10-inch frying pan over high heat, stir onion in 1 1/2 tbsps olive oil often until lightly browned, 5 to 6 mins.
Step #2 Add rice & pine nuts & stir until some of the rice is opaque & nuts are slightly browned, 2 to 3 mins.
Step #3 Add broth, & thyme; stir, bay leaf, then cover.
Step #4 When boiling, turn heat to low & let simmer, until rice is tender to bite, stirring every once in awhile, about 15 mins; add 2 to 4 more tbsps broth if liquid is absorbed before rice is tender.
Step #5 Remove from heat.
Step #6 Add salt to taste.
Step #7 Lay half the pepper halves side by side, cut side up, in a shallow 8- by 12-inch casserole or pan.
Step #8 Mound rice filling equally in peppers, using it all.
Step #9 Lay remaining pepper halves, cut side down, on rice filling, matching sizes & shapes to bottom halves.
Step #10 Drizzle peppers with 1 1/2 to 2 tbsps olive oil.
Step #11 Bake in a 375º regular or convection oven until peppers are soft & slightly browned, about 30 mins.
Step #12 With a wide spatula, transfer filled peppers to a platter or plates.
Step #13 Serve hot, warm, or at about room temp.
Enjoy the Stuffed Sweet Mini-Peppers recipe

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