This recipe may sound complicated - but - trust me - itıs not. Just follow the directions and your peppers can be ready to pop in the oven in about 30 minutes. Then you can clean up the mess you made in the kitchen while the stuffed peppers are baking.
4 large thick-skinned red, green, yellow or orange peppers
1 small zucchini, diced
1 small onion, minced
4 cloves garlic, minced
1/2 cup rice
1 can (13 3/4 ounces) chicken broth
1/2 cup water
1/2 cup grated Parmesan cheese
Salt and pepper to taste
* You can char the peppers under the broiler or you can do it on top of a gas stove or on a gas grill. I prefer the stove-top method. Turn the burner grate upside down and place the peppers inside the grate right on top of the flame. Using tongs, turn the peppers until they are blistered and charred black all over.
* Wrap each pepper in a paper towel and let it set covered for 5 minutes. Then, using the paper towel, gently rub the pepper to remove the skin. You can remove the few tiny remaining pieces of skin using a serrated-edge knife or the tip of grapefruit spoon.
* Cut peppers open from top to bottom on one side only using scissors. Remove seeds and membrane being careful not to tear the pepper shell. But if they do tear, donıt panic. You can put them back together easily.
* Rinse 1/2 cup rice and place in pot with 1/2 cup water and 1 can chicken broth. Cook covered for 20 minutes.
* While peppers cool in paper towels, mince 4 cloves garlic and 1 small onion and chop 1 small zucchini. Season with salt and pepper. Saute all in oil.
* Stir rice and 1/3 cup grated Parmesan cheese into zucchini mixture.
* Spread the mixture evenly amongst the four roasted peppers.
* Roll peppers back together and place in a casserole seam side down.
* Sprinkle tops of the peppers with remaining grated Parmesan cheese.
Cover with foil and bake at 350 degrees for 30 minutes.
WebSite Cookie Queen Books