Stuffed Peppers with Rice and Swiss Chard

I love stuffed vegetables, especially – sweet peppers. This recipe inspired by Food and Wine. Great combination, I added classic pine nuts into filling and omit curry.

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Yield: 2 servings

2 cups red or green Swiss chard
1/4 large onion, coarsely chopped
1 small jalapeños, halved, seeded and thinly sliced
2 garlic cloves, minced
1 tbsp. pine nuts (pignolias)
4 tbsp. half-n-half
Salt and freshly ground pepper
1 cup cooked long-grain white rice (1/3 cup rice + 2/3 cup water)
2 medium red or yellow bell peppers

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Bring 2 inches of water to a boil in a large stockpot. Add chard, cook for 1-2  minutes. Drain, let cool, then squeeze dry and coarsely chop.

Spray large skillet with cooking spray. Heat one minute over medium heat. Add the onion and jalapeños and cook over low heat until softened, about 10 minutes. Add the garlic and cook, stirring, until fragrant, about 2 minutes. Add half-n-half, chopped chard, pine nuts and season with salt and pepper. Add rice, mix well.

Preheat the oven to 350°. Cut the peppers on halves, scoop out the seeds and ribs. Stand the peppers in a large baking dish, fill it with the creamed chard and rice filling. Bake for about 40 minutes, or until the peppers are tender. Serve hot.

1 serving is about 217 calories

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