Stuffed Pepper

For those pepper lovers who just love to eat peppers every now and then whenever they fancy, Stuffed Peppers recipe is another hot treat they would surely adore! Filled with rice that is combined with choice ingredients such as zucchini, sweet corn and butter beans and especially flavored with coriander, dill and garlic, this simple gourmet recipe is just so satisfying, delicious and healthy. With all its colorful ingredients, this recipe becomes a festive side dish to seafood, grilled fish , steaks, beef stew and roast lamb. This yummy vegetarian course is also a favorite gourmet recipe  and a Mediterranean dish that makes for a more special and festive dinner or lunch. In Ontario, red peppers are not a common treat and they can be in season but only for a short period. You might as well try this tasty and elegant dish while red peppers are still available. This treat requires bell peppers to be cooked twice. First by parboiling them for a little time just so their outer shells are softened producing tender and sweet peppers. Last once they are filled with vegetables and rice, they are then baked.

Ingredients

4 red peppers, washed, tops cut off, seeds and veins removed (be careful to leave them as whole as possible)

3/4 C wild rice

1 tsp salt

3 C water

1 C butter beans (edamame, lima, etc)

1 C sweet corn, cut off the cob

2 small golden zucchini, diced

1 clove garlic, minced

1/4 C each fresh dill and fresh coriander

1 tbsp cooking oil

1.The rice must be rinsed with running water and then put it into a pot with water and salt. 

2. Boil, lessen the heat and simmer for 45 minutes covering the pot (until you can already easily chew the rice). 

3.While the rice is being cooked, set up the red peppers. 

4.While waiting for the rice to be cooked, combine herbs, butter beans, garlic, zucchini and corn with the cooking oil using a large skillet. 

5.Vegetables then are sautéed mildly until soft. 

6.As soon as rice is cooked, combine it with the vegetable mixture until mixed well, over low heat. 

7.The mixture then is spooned into peppers to fill them just enough. 8.Using a loaf pan that is lightly oiled, the peppers should be set open-end-up. 7. Then bake it at 200⁰ F for 15 minutes. 

8. After removing the peppers, the dish is then ready to be served while hot. Enjoy!