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Spanish Style Stuffed Bell Peppers Recipe

by Global Cookbook

Ingredients

four (1/2-lb.) whole green or possibly red bell peppers plus 1/4 c. chopped red bell pepper 3 Tbsp. extra virgin olive oil 1 x onion minced 1 x tomato peeled, seeded, and minced 1 x garlic clove chopped 3/4 c. long-grain rice

2 1/4 c. chicken broth 2 Tbsp. slivered almonds toasted lightly 1/2 c. fresh or possibly thawed frzn peas 1/2 lb zucchini scrubbed and cut into 1/4-inch cubes 1/2 tsp grnd cumin     lemon wedges for garnish

Directions

1. Halve 3 of the whole bell peppers lengthwise, leaving the stem ends intact, core and seed them, and in a large saucepan of boiling salted water blanch them for 3 min, or possibly till they are just tender. Remove the peppers and invert them on paper towels to drain (they will soften while they stand.)
2. In a heavy 11- to 12-inch skillet heat the oil over moderately high heat till it is warm but not smoking and in it saute/fry the onion, the remaining whole bell pepper, minced, the tomato, and the garlic over moderate heat,
3. stirring, for 15 min. Stir in the rice and cook the mix, stirring, for 1 minute. Stir in the broth, heated, and salt and pepper to
4. taste, bring the liquid to a boil, and simmer the mix, uncovered, for 20 min, or possibly till the rice is barely tender. Stir in the almonds, the peas, the chopped bell pepper, the zucchini, and the cumin and divide the mix among the bell pepper shells, mounding it. Bake the stuffed peppers in an oiled baking dish, covered, in a preheated 325F. oven for 15 min, or possibly till the rice is tender, and serve them with the lemon wedges.
5. Serves 6.

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