Continuing in the theme of things that happened over a month ago, I thought I'd share this recipe. When I made it, I still had a glut of garden tomatoes and peppers from my garden. (That basil was a last-minute addition, and came from a plant on my windowsill.) There's still a trickle of fresh tomatoes and peppers, either ripening in the shed or picked up from the farmer's market from a grower witty enough to outsmart the frost. This recipe is quick to put together - most of the work occurs in the oven and the ricepot.
Stuffed Bell Peppers over Dirty Rice
- 4 bell peppers, halved lengthwise and seeded
- 2 large tomatoes, diced, or about a pint of cherry tomatoes, halved
- 5 ounces goat cheese
- 1/4 cup olive oil
- salt and pepper
For the rice:
- 1 cup rice
- 1/4 t cayenne pepper
- 1/4 t salt
- 1 t smoked paprika
- pinch cumin
- 1 T butter
- 1 T heavy whipping cream
- Fresh oregano, chopped
Preheat oven to 400 degrees. Combine the tomatoes, goat cheese, oil and salt and pepper in a bowl.
Arrange the bell peppers, cut side up, on a cookie sheet lined with aluminum foil. Fill the peppers with the tomato mixture, dividing evenly.
Bake the peppers about 30-40 minutes, or until they begin to soften.
Meanwhile cook the rice: put two cups of water, the spices, butter, and cream in a pot. Bring to a boil, add the rice, cover, and reduce to a bare simmer for 20 minutes, then remove from heat.
When the peppers are cooked, fluff the rice. Spoon the rice onto plates, then top with the peppers. Garnish with some fresh herbs like oregano, basil, or chives.