Ingrédients pour Stuffed Yellow Peppers With Spicy Swiss Chard And Scallion Pilaf
- 2 cups water
- Short Grain Rice
- 10 oz (280g) Swiss chard
- Extra Virgin Olive Oil
- 1/2 cup finely chopped scallions
- Garlic Clove
- 1 teaspoon turmeric
- Ground Cumin
- Ground Ginger
- 1/4 teaspoon ground cinnamon
- Cayenne Pepper
- Tomatoes
- 1/4 cup currants
- Fresh Lemon Juice
- Salt & Freshly Ground Black Pepper
- Yellow Bell Peppers
- Vegetable Broth
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Comment préparer Stuffed Yellow Peppers With Spicy Swiss Chard And Scallion Pilaf
- Preheat oven to 400°F (200°C).
- Cook Rice: In a medium saucepan, combine 1 cup of long-grain rice and 2 cups of water. Bring to a boil, then reduce heat to low, cover, and simmer for 15 minutes, or until water is absorbed. Remove from heat and let stand, covered, for 5 minutes. Fluff with a fork.
- Prepare Swiss Chard: While rice cooks, bring 1/2 inch of water to a boil in a large skillet. Add 10 oz (280g) Swiss chard and cook until wilted, about 2 minutes. Drain well, let cool slightly, then squeeze out excess water and coarsely chop.
- Sauté Aromatics: Heat 2 tablespoons of olive oil in the same skillet over medium heat. Add 1/2 cup finely chopped scallions and 2 cloves minced garlic; cook until softened, about 4 minutes.
- Spice it Up: Stir in 1 teaspoon turmeric, 1/2 teaspoon cumin, 1/2 teaspoon ground ginger, 1/4 teaspoon ground cinnamon, and 1/4 teaspoon cayenne pepper. Cook for 2 minutes, stirring constantly.
- Add Remaining Ingredients: Add 1 (14.5 oz) can diced tomatoes (undrained), 1/4 cup currants, and the chopped Swiss chard. Cover and cook for 2 minutes.
- Combine Pilaf: Stir in the cooked rice, 2 tablespoons lemon juice, salt and pepper to taste. Mix well.
- Prepare Peppers: Cut the tops off 4 large yellow bell peppers and reserve. Remove seeds and membranes.
- Stuff the Peppers: Spoon the rice filling into the peppers, mounding slightly. Place the pepper tops back on.
- Bake: Pour 1 cup of vegetable broth into a shallow baking dish. Stand the stuffed peppers in the broth. Cover tightly with foil and bake for 60-70 minutes, or until peppers are tender.
- Serve: Serve warm or at room temperature.
Nutrition Information (Approximate per serving)
Sodium
8 g
Sugar
21g
Fat
10g
Carbs
28g
