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Photograph by Kyle Norton
Stuffed Red Peppers with a Zesty Arugula Salad
Serves: 4 Prep time: 15-20 minutes
Cook time: 60-90 minutes
Dirty Pans: 3
Storage: Assembled, but uncooked, stuffed peppers can be frozen for up to 1 month
Time-saver: Best served immediately
For the Peppers
salt and freshly ground pepper
To Make The Peppers
Cook time: 60-90 minutes
Dirty Pans: 3
Storage: Assembled, but uncooked, stuffed peppers can be frozen for up to 1 month
Time-saver: Best served immediately
For the Peppers
| 2 | large red peppers |
| 1 | cup brown or basmati rice |
| 1 | tablespoon extra virgin olive oil |
| 1 | large onion, chopped finely |
| 2 | garlic cloves, peeled and minced |
| 1 | pound of cremini mushrooms, chopped finely |
| 2 | sprigs of fresh sage, chopped finely |
| 2 | sprigs of fresh parsley, chopped finely |
| ½ | package of Boursin cheese, crumbled for the salad |
| 1 | pound of fresh arugula |
| ½ | cup toasted pine nuts |
| ⅓ | cup fresh lemon juice |
| ½ | cup extra virgin olive oil |
To Make The Peppers
- Preheat your oven to 350°F. Halve the peppers lengthwise, and then remove the seeds and the membranes.
- Cook the rice according to package, (directions usually require a ratio of 1 cup rice to 1 ½ cups water or chicken stock, then bring to a boil, reduce to simmer and cook covered for 20 to 30 minutes until soft). Reserve rice to the side.
- Heat oil on medium heat in large skillet. Add chopped onion and cook until soft, about 5 minutes. Add minced garlic and cook for another minute. Finally, add the mushrooms, salt and pepper to taste, and then cook for 5 to 7 minutes until they become soft and golden brown. Stir in the rice and herbs and then remove the skillet from the heat.
- Take prepared red peppers and stuff with the mixture, arrange in oiled baking dish, and bake for 25-30 minutes. During the last 10 minutes, top them with crumbled Boursin cheese and cook until golden brown.
- Rinse and dry the arugula and reserve it to the side.
- In a small bowl, add lemon juice and a pinch of salt and pepper.
- While whisking lemon juice, add extra virgin olive oil in a constant slow stream and whisk until it becomes emulsified.
- Dress the arugula with lemon and oil dressing and toss with toasted pine nuts. Serve with roasted red peppers.
PAIRING
Valserrano Crianza Tempranillo 2006; $17.50
Rioja, Spain
Valserrano Crianza Tempranillo 2006; $17.50
Rioja, Spain
