Stuffing Peppers

Spring peeks out from dreary brownness. Winter fades. Finally. Heave sigh.

New growth, new directions, new aspirations – hope springs eternal.

Having just moved back to our home by the Connecticut shoreline in early spring, I don gloves and rakes and tackle spring cleanup. Pick up sticks, rake lawns, redress stonewalls and prepare for the onslaught of prodigious, sometimes wildly out-of-control growth in the New England garden.

Thoughts of fresh vegetables and planning a garden pop into my mind. Then reality hits remembering a discussion with my brother-in-law – an avid gardener – about fencing rigors involved in keeping the deer and woodchucks out. I remember the fine farm just minutes from our home where our son works in summer; a great alternative for the busy, reluctant gardener – me! Support your local farm!

I love vegetables and I love them stuffed. Vegetables like peppers, eggplant and zucchini serve as excellent boats to stuff with all kinds of great mixtures. Here is an example that builds upon a basic recipe for a vegetarian pilaf (see sidebar), and bakes in a tomato lentil Bolognese sauce (see Feb. 25, 2008) – a great vegetarian meal.

Curried Whole Grain Pilaf with Chickpea and Cashew

½ cup brown Jasmine rice
¼ cup short grain brown rice
¼ cup white Jasmine rice
1 Tbsp. pearl barley
2 Tbsp. bulgur wheat
2 Tbsp. canola oil
2½ cup water
1 tsp. salt

½ cup frozen corn kernels
2 shallots, minced
1 jalapeno pepper, finely diced
¼ cup golden raisins
½ cup chopped cashews
1 15-oz. can chickpeas, rinsed and drained
2 cloves garlic, minced
1 Tbsp. curry powder

In a 3-quart pot, toast the grains in the oil over medium-high heat for 3-5 minutes, stirring constantly, just until the grains smell nutty but not browned – or they’ll taste burnt. Add the water and salt and bring to a boil. Lower heat to a simmer and stir rice one final time. Cover and cook for 20 minutes, until the all the liquid is absorbed. Remove from heat, let cool a bit and fluff with a fork.

While the grains are cooking, heat a non-stick skillet and sauté the corn, shallots, jalapeno, raisins, cashews and chickpeas until the shallots soften and the vegetables begin to brown a bit. Add the garlic and continue cooking for another minute or two. Add the curry powder and cook another minute. Salt and pepper to taste.

Fold the grains into the vegetables and heat through.


Peppers Stuffed with Whole Grain Pilaf

4 red, yellow, orange or green peppers, sliced in half and cleaned
1 recipe Curried Whole Grain Pilaf with Chick peas and Cashews (see above)
3 cups Red Lentil Bolognese sauce (see Feb. 25, 2008)

Preheat the oven to 350F. Blanch the peppers in salted, boiling water for about 2 minutes. Remove to a colander and drain, cut-side down. When cool enough to handle, stuff with pilaf.

Pour Bolognese sauce into the bottom of a large oiled baking dish, big enough to fit 8 pepper halves. Nestle the peppers in the sauce and bake for 30 minutes.