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Black Rice Stuffed Bell Peppers

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Black rice stuffed bell peppers are healthy, delicious and comforting. Make extra and put them in the freezer for a rainy day.

Ingredients

Scale

For the rice:

  • 4 cups chicken or vegetable stock
  • 1 1/2 cups black rice, well rinsed

For the chorizo:

  • Splash of olive oil
  • 1 pound Mexican chorizo sausage, casing removed and crumbled

For the peppers:

  • 6 red, yellow or orange bell peppers (or a mixture of colors)
  • Splash of olive oil

For the vegetables:

  • 4 cloves of garlic, peeled
  • 1 onion, peeled and quartered
  • 8 mushrooms, cleaned and stemmed
  • 1/2 cup canned chopped tomatoes
  • 1 t smoked Spanish paprika
  • 1 t dried oregano
  • 1 5-ounce package baby spinach

For the cheese:

  • 5 ounces crumbled feta
  • 6 T grated parmesan cheese

To serve: 

  • Handful of arugula for each pepper (optional)
  • Chopped parsley for garnish (optional)

Instructions

For the rice:

  1. Rinse the rice well and put it in a pot with chicken or vegetable stock. Bring to a boil, cover and turn down temperature to low and cook for about 30 minutes until al dente.
  2. Check periodically and add more stock if the pan is becoming dry. When rice is done, allow to stand for 10 minutes. Fluff with a fork. Set aside.

For the chorizo:

  1. Heat a large skillet to medium high, add a splash of olive oil and crumble the chorizo into the pan. Use a wooden spoon to chop the chorizo up into small pieces as it cooks. Cook until done, remove to a paper towel lined plate to drain. Reserve residual oil to cook vegetables.

For the peppers: 

  1. Prepare the peppers by slicing off their tops. You can retain these to top off the stuffed peppers before you bake them, or chop them up to add to the vegetables. I generally choose to do the latter.
  2. Pull out the seed and trim any extra pith out with a sharp knife. If your peppers do not stand up straight on their own you can slice off a small piece from the bottom to help them stay vertical.

For the vegetables:

  1. In the same pan that you cooked the chorizo, cook the garlic and onions on medium high for about 5 minutes. Add mushrooms, chopped bell pepper caps and spices and cook an additional 5 minutes or so, until the vegetables have softened. Add the spinach and stir until the spinach has wilted. 

Combine the stuffing, assemble the peppers and bake: 

  1. Heat oven to 400 degrees F. Combine the rice, vegetables and feta cheese. Spoon the combined stuffing into each of the prepared peppers. Fill each pepper to the top without packing too tightly. Place stuffed peppers in a baking dish that is just large enough to hold all of the peppers.
  2. Pour 1 – 1 1/2 cups water around the peppers, taking care not to get the water inside the peppers. Cover tightly with foil and bake for 30 – 40 minutes, depending on size of your peppers.
  3. Remove the foil and spoon 1 T of grated parmesan cheese on the top of each pepper. Return to the oven and continue baking for another 10 – 15 minutes until the tops are nicely browned. 

To serve:

  1. Place a handful of arugula on individual serving plates and place the pepper on top of the arugula.
  2. Garnish with chopped parsley.

Find it online: https://somethingnewfordinner.com/recipe/black-rice-stuffed-bell-peppers/

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