Stuffed Yellow Peppers With Spicy Swiss Chard And Scallion Pilaf

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Food & wine. August 2006. Stuffed peppers originate from turkey. I did not know that! I think these could be done oamc.

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Steps

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Preheat the oven to 400.

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In a medium saucepan , cover the rice with the water and bring to a boil.

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Cover the saucepan and cook the rice over low heat until the water is absorbed , about 15 minutes.

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Remove from the heat and let the rice stand for 5 minutes.

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Fluff the rice.

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Meanwhile , in a large skillet , bring 1 / 2 inch of water to a boil.

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Add the swiss chard and cook over high heat until tender , about 2 minutes.

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Drain the chard and let cool , then squeeze dry and coarsely chop.

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In the skillet , heat the olive oil.

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Add the scallions and garlic and cook over moderate heat until softened , about 4 minutes.

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Add the turmeric , cumin , ginger , cinnamon and cayenne and cook , stirring , for 2 minutes.

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Add the tomato and cook , stirring , until the liquid evaporates , about 2 minutes.

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Add the currants and chopped swiss chard , cover and cook for 2 minutes.

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Add the lemon juice and rice.

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Season with salt and pepper and stir well.

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Cut the tops off the peppers and reserve.

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Sc.

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Ingredients

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water, short-grain rice, swiss chard, extra virgin olive oil, scallions, garlic clove, turmeric, ground cumin, ground ginger, cinnamon, cayenne pepper, tomatoes, currants, fresh lemon juice, salt & freshly ground black pepper, yellow bell peppers, vegetable broth