These stuffed peppers were absolutely beautiful when plated. I found a bag of mini pepper that I could not resist (is it wrong to say that vegetables are cute?) so I searched for just the right recipe to bring to the table. I had to make a couple of substitutions — I used a Vidalia onion (couldn’t find Walla Walla) and I rounded off my measurements with sunflower seed when I found myself running short of pine nuts. Nonetheless, it turned out quite nicely. The only suggestion that I have is that I would probably cover the peppers while cooking in order to preserve the moisture in the rice mixture. Beautiful, savory and such a pleasure to serve.
RICE STUFFED MINI-PEPPERS (Serves 6-8)
- 12 to 15 mini-peppers, cut in half lengthwise
- 1 cup finely chopped Walla Walla sweet onion
- 1 Tablespoon olive oil
- 1/2 cup long-grain white rice
- 1/4 cup pine nuts
- 1 cup vegetable broth
- 1 – 2 teaspoons fresh sage leaves, chopped fine
- 1/8 teaspoon freshly ground black pepper
- a pinch of salt
- a pinch of ground red pepper
- Several sprigs of fresh thyme (enough to provide about 1 teaspoon of leaves)
- Wash the mini-peppers and cut them in half lengthwise. Remove the seeds..
- In a frying pan, cook the onion in 1 tablespoon of olive oil, over medium heat, until lightly browned, approximately 5 minutes.
- Add the rice and pine nuts. Cook and stir until the rice is opaque and the nuts begin to brown, approximately 2 to 3 minutes.
- Add the vegetable broth, sage, salt, and ground peppers. Stir, then drop the thyme sprigs on top and cover. Turn the heat to low and simmer until rice is tender, approximately 15-20 minutes. Remove from heat and set aside.
- When cool enough to handle, pick the thyme sprigs from the top of the rice mixture and pull off the leaves discarding the stems. (The leaves should fall off easily.)
- Fill each half with the cooked rice mixture drizzling with a little olive oil. Bake at 375 degrees for 30 minutes.
- Remove from the oven and serve.
~ from MyOwnSweetThyme.com ~