Happy October everyone! I cannot believe that this year is almost over. Time is flying by so fast. There's 85 days until Christmas and 91 days left in this year. Where did the days go? I feel like every year the days pass faster and faster. Fall has begun, but here in Los Angeles, it still feels like summer. Thats why I don't have a typical autumn dish for you just yet. Today, I have a recipe to share with you that I love! It’s actually a favorite of everyone that has tried it.
I know, I have posted a few recipes for stuffed peppers before, and I doubt this will be the last one. I love stuffing vegetables, specially bell peppers. These Stuffed Peppers aren’t just full of flavor, they are also vegan! How amazing is that? A mix of herbs infuse the rice that is stuffed in these peppers giving it a heightened flavor. These definitely have more flavor than your typical Middle Eastern stuffed peppers. You can enjoy these year round too. They are great for the holiday season around the corner.
3/4 cup short grain rice, Cal-rose or Arborio
2 tomatoes, pureed
1 onion, pureed
1/2 bunch mint leaves, finely minced
1/2 bunch parsley leaves, finely minced
1/2 bunch cilantro leaves, finely minced
1 bunch dill, finely minced
2 jalapeños, pureed
1 teaspoon black pepper
1 teaspoon red pepper
1 teaspoon salt
3/4 cup olive oil
20 bell peppers, assorted colors
2 tablespoons tomato paste
3/4 cup lemon juice
1 tablespoon salt
1 tablespoon black pepper
1 teaspoon sugar
3/4 cup olive oil
2 - 3 cups water
Wash bell peppers, remove heads, and deseed. Set aside.
In a large bowl, add rice.
Puree tomatoes, onions, and jalapenos in a food processor. Then, add this mix to the rice.
Finely mince the mint, parsley, cilantro, and dill, then, add to rice mix.
Season with red pepper, black pepper, and salt.
Add olive oil to the bowl and mix well to make sure everything evenly coated and mixed.
Preheat oven to 375 degrees F.
Stuff the peppers with the rice and herb mix 3/4 of the way up and place in a deep baking tray or dish.
In another large bowl, mix all sauce ingredients well, making sure the tomato paste is diluted completely.
Spoon a little of the sauce over each pepper and the rest on the sides in the dish, and return the tops of the peppers.
Cover with aluminum foil and place in oven. Cook for an hour and a half covered.
Uncover and return to oven for another 15-20 minutes.