Stuffed Yellow Peppers With Spicy Swiss Chard And Scallion Pilaf

Total Time: 1 hr 35 mins Preparation Time: 15 mins Cook Time: 1 hr 20 mins

Ingredients

• Servings: 4
• water
• 1 1/2 cups short-grain rice, rinsed and drained (sushi rice)
• 3/4 lb swiss chard, ribs removed and reserved for another use
• 1/4 cup extra virgin olive oil
• 6 medium scallions, thinly sliced
• 1 garlic clove, minced
• 3/4 teaspoon turmeric
• 3/4 teaspoon ground cumin
• 3/4 teaspoon ground ginger
• 1/4 teaspoon cinnamon
• 1/4 teaspoon cayenne pepper
• 1 medium tomato, diced
• 2 tablespoons currants
• 1 tablespoon fresh lemon juice
• salt & freshly ground black pepper
• 4 (1/2 lb) yellow bell peppers (1/2 pound each)
• 1 cup vegetable broth or 1 cup water

Recipe

• 1 preheat the oven to 400°. in a medium saucepan, cover the rice with the water and bring to a boil.
• 2 cover the saucepan and cook the rice over low heat until the water is absorbed, about 15 minutes. remove from the heat and let the rice stand for 5 minutes. fluff the rice.
• 3 meanwhile, in a large skillet, bring 1/2 inch of water to a boil. add the swiss chard and cook over high heat until tender, about 2 minutes.
• 4 drain the chard and let cool, then squeeze dry and coarsely chop.
• 5 in the skillet, heat the olive oil. add the scallions and garlic and cook over moderate heat until softened, about 4 minutes.
• 6 add the turmeric, cumin, ginger, cinnamon and cayenne and cook, stirring, for 2 minutes.
• 7 add the tomato and cook, stirring, until the liquid evaporates, about 2 minutes. add the currants and chopped swiss chard, cover and cook for 2 minutes.
• 8 add the lemon juice and rice. season with salt and pepper and stir well.
• 9 cut the tops off the peppers and reserve. scoop out the seeds and ribs. spoon the rice filling into the peppers and replace the tops.
• 10 pour the broth into a shallow baking dish that will hold the peppers snugly. stand the stuffed peppers in the broth.
• 11 cover tightly with foil and bake for about 1 hour and 10 minutes, or until the peppers are tender. serve the stuffed peppers warm or at room temperature.