Stuffed Baked Red Peppers

By luvcookbooks
September 2, 2010
2 Comments
Stuffed Baked Red Peppers


Author Notes: This is a nice summer recipe. You can bake it in the morning and have it cold or at room temperature when it's too hot to cook. If you add more olives, you can leave out the anchovies and have a vegetarian meal. I recently tasted white anchovies and think they would be good with this dish, but haven't tried them yet. The rice should be freshly cooked, not cold and lumpy and the dish should be eaten the same day that it is cooked. - luvcookbooksluvcookbooks

Food52 Review: I'm used to stuffed peppers having greasy skins and dried-out interiors—and nothing close to anchovies on the inside. The bright citrus notes from the lemon juice and zest went a long way toward fixing my perceptions with this dish. Make this with the best anchovies or olives you can find, and you'll be rewarded. I ate them as a warm dinner, but am sure luvcookbooks is right and they'd also work fine as a cold lunch. - Kevin PurdyThe Editors

Serves: 4

Ingredients

  • 2 red peppers, seeded and cut in half
  • 2 tablespoons olive oil
  • 1/2 onion, chopped
  • 4 garlic cloves, minced
  • 2 cups white rice, cooked
  • 1 2 oz can anchovies, drained and chopped
  • juice and zest of a lemon
  • 1/3 cup olives, pitted and coarsely chopped
  • pepper

Directions

  1. Preheat oven to 375. Oil a 9 x 9 baking dish (or two, if your red peppers are large) and put the peppers in the baking dish.
  2. Melt the onions in the olive oil over medium low heat until soft. Add the garlic and cook for a few more minutes. The garlic should not color.
  3. Mix the onion and garlic mixture into the cooked white rice. Add all other ingredients and mix well. Add pepper to taste.
  4. Loosely fill red peppers with rice mixture. Bake for 25 minutes. If the mixture seems dry, dribble more olive oil on during baking. Serve warm or cold.

More Great Recipes:
Vegetable|Make Ahead|Serves a Crowd|Summer|Gluten-Free|Side

Reviews (2) Questions (0)

2 Comments

tjm June 11, 2018
Thank you for this recipe. We really enjoyed it and will be making it again. We ended up having a lot of the rice mixture left over so the next day I baked the extra rice for the 25 minutes and turned it into a wonderful warm rice salad mixed with greens and grilled veggies. I used a caper lemon dressing.
 
Author Comment
luvcookbooks June 11, 2018
Sounds so good! I love having extras that can be re purposed! Thank you for posting.