75 minutes
Delight in the comfort of these vibrant bell peppers, generously filled with a perfectly seasoned rice blend and bathed in a rich, homemade tomato sauce.
Ripe Tomatoes, quartered and cored
0 lb
Garlic Clove, finely chopped
each
Red Chile Pepper, deseeded and finely chopped
each
tablespoons
teaspoons
to taste
Large Onion, diced
each
Medium Tomatoes, chopped
each
Oregano, chopped
teaspoons
Short-grain Rice
cups
Chicken Stock, hot
cups
Saffron Threads
pinches
to taste
Bell Pepper, tops cut and deseeded, with tops reserved
each
1. Oven Heating
Set your oven to a cozy 400°F (200°C) to prepare for baking.
2. Tomato Sauce Creation
Blend the prepped tomatoes until just smooth. In a wide skillet, warm the garlic and chile in the olive oil for a brief 30 seconds until they release their enticing aromas. Stir in the tomato puree, sugar, and a touch of salt, and cook over a lively medium-high heat for 25 to 30 minutes, until it transforms into a thick and reduced sauce.
3. Filling Assembly
In a large skillet, cook the onion in olive oil over medium heat until it's soft and golden. Add the tomatoes, sugar, oregano, and a sprinkle of salt, cooking until the mixture thickens. Mix in the rice and then pour in the stock, sprinkling in saffron, salt, and pepper to your liking. Bring to a boil, then simmer on low heat for around 15 minutes, until the rice has absorbed most of the liquid but still has a bite.
4. Pepper Preparation
With the bell peppers cleaned out, stuff them with the rice mixture, being careful not to overfill to leave room for the rice to swell. Cap them with their reserved tops and tuck them into a baking dish.
5. Bake in Harmony
Surround your stuffed peppers with the tomato sauce, cover them with foil, and let them bake for 1 hour. Unveil and continue to bake for another 15 minutes, until the peppers are tender and present a slightly browned top. Watch to ensure they maintain their shape and do not overcook into a collapse.
6. Presentation
Serve the peppers while they're warm, offering a taste of Mediterranean comfort in each bite.
Opt for large, even-sized bell peppers with flat bottoms to ensure they stand upright while baking and cook evenly. Using a variety of colors (red, yellow, orange) not only makes for a vibrant presentation but also offers subtle flavor differences.
Use plenty of fresh herbs like parsley, dill, and mint, and spices like cumin, coriander, and cinnamon for complexity. Sauté garlic and onions until fragrant and translucent before adding them to the stuffing.
Intensify the umami flavor with sun-dried tomatoes, olives, capers, or feta cheese. These also add textural contrast and a briny, tangy kick that complements the sweetness of the peppers.
Before stuffing, partially roast the peppers to soften them and enhance their sweetness. Brush them with olive oil and season inside and out. Roasting at a high temperature (around 425°F) will create a nice char that adds depth to the flavor.
Cover the stuffed peppers with foil for most of the baking time to keep the moisture in, then uncover towards the end to allow the tops to brown and create a texture contrast.
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