I discovered a way to get D to eat green peppers…stuff them with yummy things and bake until sweet. We have had a recent onslaught of green peppers from our CSA and from our garden along with yellow, red, and orange ones of all varieties. I made up this recipe using what I had on hand and it was one to put in the “that’s a keeper” book. Pilaf is a very old way of cooking rice used by many cultures. I like the wikipedia entry on the subject.

What you need for my dish:

  • one cup brown rice
  • 1 red onion, diced
  • 2 tbsp sunflower oil
  • 2 cloves garlic, put through a garlic press
  • two sweet peppers (red, yellow, orange), diced
  • 1/2 cup nuts (I used pine nuts and pecans)
  • 2 cups stock (I used chicken)
  • two green peppers

What to do:

1. Dry roast the rice in a frying pan over low heat for 10 minutes, stirring so as not to burn. 2. Heat the oil in another pan and saute the onions, peppers and garlic. 3. Add the stock to the rice along with the cooked peppers, onions and garlic. Let simmer until the liquid evaporates. 4. In the mean time, slice two green peppers in half, keeping the stems, and remove the pith and seeds. Brush them with oil. 5. When the rice is done, fill the green peppers with the pilaf, place in a shallow baking dish, and cook for about 15 minutes at 350.