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Healthy Stuffed Peppers

10

Bell peppers have a Southwestern flair when stuffed with rice, black beans, and vegetables such as corn, carrot, and leek. Diced poblano peppers spice up the filling, along with cumin, turmeric, and paprika.

  • Servings: 6

Photography: Luis Bruno

Source: Martha Stewart Living, August 2001

Ingredients

  • 6 medium assorted bell peppers (3 pounds)
  • 1 large leek, white and light-green parts only
  • 1 tablespoon extra-virgin olive oil
  • 3 cloves garlic, minced
  • 1 carrot, peeled and cut into 1/4-inch dice
  • 1 medium poblano pepper, seeded and cut into 1/4-inch dice
  • 4 ounces button mushrooms, stemmed and cut into 1/4-inch dice
  • 3/4 cup uncooked long-grain rice
  • One 14 1/2-ounce can low sodium chicken stock, skimmed of fat
  • 1 1/2 cups water
  • 1 1/2 teaspoons coarse salt
  • 1/4 teaspoon freshly ground black pepper
  • 1/2 teaspoon ground cumin
  • 1/2 teaspoon turmeric
  • 1/2 teaspoon paprika
  • 1 cup corn kernels, fresh or frozen
  • 1 cup canned black beans, rinsed and drained
  • 3/4 cup grated Monterey Jack cheese (3 ounces)

Directions

  1. Slice off tops of peppers about 1/2 inch down from stems, reserving tops for another use if desired. Remove and discard seeds and cores. If any won't stand upright, shave a little off bottom, making sure not to cut into cavity; set aside.

  2. Preheat oven to 350 degrees. Cut leek into quarters lengthwise; slice 1/4 inch thick Place in a bowl of cold water; soak 5 to 10 minutes to remove dirt and sand. Lift leek slices out of water; discard sandy water. Drain in colander; set aside.

  3. Heat oil in a large nonstick skillet over medium heat. Add leek and garlic. Cook, stirring occasionally, until they begin to often, about 5 minutes. Add carrot and poblano pepper; cook until just soft, about 5 minutes. Add mushrooms; cook until vegetables are just tender, about 4 minutes.

  4. Stir in rice; cook mixture, tossing to coat, for 1 minute. Stir in stock, the water, salt, pepper, cumin, turmeric, and paprika. Bring to a boil, and reduce to a simmer; cook, uncovered, until the rice is just tender and most of the liquid has evaporated, 15 to 20 minutes. Stir in the corn, black beans, and 1/2 cup grated cheese. Divide the mixture among the bell-pepper shells, mounding it. Peppers can be made a day ahead up to this point.

  5. Place peppers in a glass baking dish, and fill with 1/4 inch water. Bake until peppers are tender and filling is hot, about 1 hour. Sprinkle with remaining 1/4 cup cheese, and cook until cheese is melted, about 1 minute more.

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