Transform your bell peppers into a satisfying snack. Dried apricots add a hint of sweetness to these tangy vegetables.
Total Preparation/Cooking time: 1 hour and 30 minutes (less if rice is cooked)
Serves: 12 (1 half pepper with filling per serving)
Ingredients
- 6 medium red bell peppers
- 1 cup uncooked brown basmati rice (about 3 cups cooked)
- 4 oz. apricots, dried
- 1/2 lb. sugar snap peas, strings removed (or canned low-sodium sweet peas)
- 1 bunch of green scallions, sliced
- 1 medium yellow squash, chopped
- 1/3 cup Italian parsley, chopped
- 1 teaspoon flax seeds
- 2 tablespoons sunflower seeds, lightly roasted
- Salt and freshly ground black pepper
- Pinch of ground cumin & ground turmeric
- Canola or olive oil, for frying
Instructions
- Rinse 1 cup dry rice and drain. In a medium saucepan, combine 1 cup rice with 2 cups water, 1/2 teaspoon salt, a pinch of ground cumin & turmeric, and 1 teaspoon flax seeds. Bring to a boil, cover and simmer for 35 to 40 minutes until all of the liquid is absorbed. Remove from the heat, and allow to sit for 10 minutes. (Note: you can make the rice in advance or simply use the leftovers of your favorite brown rice).
- Rehydrate your dried apricots. Place the apricots in a bowl and cover with boiling water. Allow to sit for 15-20 minutes until plump, then strain and thinly slice them.
- Heat 1 tablespoon oil in a large skillet over medium-high heat. Add yellow squash and green scallions, sauté for 3 minutes. Add sugar snap peas and sauté for an additional 2 minutes. Add cumin, pepper and salt to taste.
- Preheat broiler to high. Line a baking sheet with foil, and place peppers on their sides on the foil. Broil for 20 minutes, giving a quarter-turn every 5 minutes, until the peppers are medium-charred and soft. Allow peppers to cool for 15 minutes.
- In a large bowl, combine rice, apricots, vegetables and parsley. With a paring knife, remove the top (stem end) of each pepper and remove the seeds (do not discard any of juices inside).
- Cut pepper in half and fill with rice mixture. Sprinkle the top with sunflower seeds. Serve warm. (Pepper may be left whole for a larger serving.)