Stuffed Yellow Peppers With Spicy Swiss Chard And Scallion Pilaf Recipes

STUFFED YELLOW PEPPERS WITH SPICY SWISS CHARD AND SCALLION PILAF

Steps:

• Preheat the oven to 400°. In a medium saucepan, cover the rice with the water and bring to a boil.
• Cover the saucepan and cook the rice over low heat until the water is absorbed, about 15 minutes. Remove from the heat and let the rice stand for 5 minutes. Fluff the rice.
• Meanwhile, in a large skillet, bring 1/2 inch of water to a boil. Add the Swiss chard and cook over high heat until tender, about 2 minutes.
• Drain the chard and let cool, then squeeze dry and coarsely chop.
• In the skillet, heat the olive oil. Add the scallions and garlic and cook over moderate heat until softened, about 4 minutes.
• Add the turmeric, cumin, ginger, cinnamon and cayenne and cook, stirring, for 2 minutes.
• Add the tomato and cook, stirring, until the liquid evaporates, about 2 minutes. Add the currants and chopped Swiss chard, cover and cook for 2 minutes.
• Add the lemon juice and rice. Season with salt and pepper and stir well.
• Cut the tops off the peppers and reserve. Scoop out the seeds and ribs. Spoon the rice filling into the peppers and replace the tops.
• Pour the broth into a shallow baking dish that will hold the peppers snugly. Stand the stuffed peppers in the broth.
• Cover tightly with foil and bake for about 1 hour and 10 minutes, or until the peppers are tender. Serve the stuffed peppers warm or at room temperature.