Steamed Rice-stuffed Peppers

comments (1) July 31st, 2008

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Click To Enlarge Photo: Boyd Hagen

2 cups cooked rice
1 cup finely chopped tomato
1 small onion, chopped fine
2 scallions, chopped fine
1 tbsp. lemon zest
1/3 cup lemon juice
2 tbsp. olive oil
1 tsp. salt
1 cup parsley, loosely packed
4 large green bell peppers
1 lemon, cut into wedges

4 servings

Pour 1 in. of water into a steamer or a large, deep pot. Set up a rack to hold the cooking dish. Cover and bring to a boil.

In a large bowl, combine all ingredients except the peppers and lemon wedges, and mix well. Cut around the top of each pepper and remove the core. Shake out all the seeds, and trim away the white ribs. Fill each pepper with the rice mixture and place in a solid, heatproof dish. Set the dish over the boiling water. Cover the pot, reduce heat to medium, and steam 20 to 25 min., or until peppers are crisp-tender. Serve with lemon wedges on the side.

Recipe by Judy Monroe
February 1997
from issue #7

posted in: peppers, side dish

Comments (1)

Charisromero writes: nice
Posted: 7:00 am on May 24th
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