Wicked Vegetarian Recipes

Stuffed Peppers with Arborio Rice and Basil

One of my favorite recipes from Vegan Italiano, an excellent, vegan, Italian cookbook.

2-1/2 Tbsp Extra-virgin Olive Oil
1 medium onion, finely chopped
3 large cloves garlic, finely chopped
1-1/2 lbs ripe tomatoes, peeled, seeded and chopped
1/4 c low-sodium vegetable broth
Salt and freshly ground pepper, to taste
1 cup arborio rice, slightly undercooked
1/2 c finely chopped fresh basil
1/2 c chopped pitted black kalamata olives
4 large red peppers
2 cups favorite marinara sauce

Preheat the oven to 400F.

In a large nonstick skillet, heat 2 tablespoons of the oil over medium heat. Add the onion and cook, stirring, until softened but not browned, 3 to 5 minutes. Add the garlic and cook, stirring, 1 minutes. Add the tomatoes, broth, salt, and pepper; bring to a boil over medium and simmer briskly, stirring frequently to prevent scorching, until the mixture has thickened and most of the liquids have evaporated, 15 to 20 minutes.

Remove the skillet from the heat and add the rice, basil, and olives, stirring well to thoroughly combine. Season with additional salt and pepper as necessary. Set aside.

Cut a lit off the stem end of each pepper and reserve. Remove the seeds and white membranes from each pepper shell. Brush the outsides of the lids and shells with the remaining 1/2 tablespoon of oil. Stuff each pepper shell lightly (do not pack) with equal amounts of the rice mixture and top with the corresponding lid (lids will not close).

Place the stuffed peppers upright in a baking dish just large enough to accommodate their size. Add enough water to the dish to measure 1/2 inch. Cover tightly with foil and bake for 50 minutes to 1 hour, or until the peppers are tender when pierced with the tip of a sharp knife. Remove the foil and bake 5 minutes, or until the lids just begin to blister. Serve at once, accompanied by the heated pasta sauce.