Recipes Ingredients Pasta and Grains Rice Recipes Chili-Stuffed Peppers By Riley Wofford Riley Wofford Website Riley is an associate food editor for Martha Stewart Living. Editorial Guidelines Updated on August 4, 2019 Print Share Share Tweet Pin Email Photo: Justin Walker Prep Time: 30 mins Total Time: 1 hrs 20 mins Servings: 4 Roasted peppers are filled with a hearty mixture of rice and beef chili, then baked in a pool of harissa-laced tomato sauce. Finish the tops with a simple parsley salad for a pop of color and freshness. Ingredients 4 medium bell peppers 2 cups Easy Beef Chili 1 ½ cups cooked white rice 1 large egg, lightly beaten 1 cup tomato sauce (from an 8-ounce can) ½ cup low-sodium chicken broth 1 tablespoon harissa paste 1 teaspoon extra-virgin olive oil, plus more for drizzling 1 cup loosely packed flat-leaf parsley leaves 1 teaspoon fresh lemon juice Directions Preheat oven to 400 degrees. Place peppers directly over a gas flame (or under the broiler); cook, turning occasionally, until charred, about 8 minutes. Transfer to a bowl, cover with plastic wrap, and let steam about 15 minutes. Rub off charred skins. Cut 1/2 inch off top of each pepper; remove ribs and seeds. In a bowl, stir together chili, rice, and egg. In a separate bowl, stir together tomato sauce, chicken broth, and harissa; pour into an 8-inch baking dish. Nestle peppers in dish; divide chili mixture among cavities. Drizzle with oil. Cover with parchment-lined foil; bake until sauce bubbles, 40 to 45 minutes. Toss parsley with lemon juice and 1 teaspoon oil. Sprinkle some of the parsley mixture on peppers; serve the rest as a salad. Print