Go to any farmers’ market and you’ll see a veritable rainbow of peppers. At the Edible Schoolyard where this recipe is often served, the children use peppers of any color, so don’t be afraid to stuff peppers of all colors—just steer clear of the hot ones. Quick and easy to prepare, stuffed peppers can be easily reheated in the microwave.
Number of Servings
- 8 small bell peppers
- 2 Tablespoons olive oil
- 1 cup leeks, thin slice
- 2 cups tomatoes, medium dice
- 4 cups cooked rice
- 1 Tablespoon fresh dill, chopped
- 2 Tablespoons parsley, chopped
- Freshly ground black pepper.
- Fill a large saucepan with water and bring to a boil. While waiting for the water to boil, fill a large bowl with cold water and ice.
- Add the peppers to the boiling water and blanch for 2 minutes. Drain and place peppers in ice water until cool. Remove cooled peppers from ice water and set aside.
- Preheat oven to 425 degrees F.
- Sauté leeks and tomatoes in oil and transfer to a mixing bowl. Add the cooked rice, dill, and parsley. Season with salt and pepper.
- Cut the tops off the blanched peppers, remove the seeds and stuff with the rice mixture. Arrange on a baking sheet, and bake for 10 minutes. Serve hot.