PEPPERS STUFFED WITH RICE, ZUCCHINI AND HERBS

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Peppers Stuffed With Rice, Zucchini and Herbs image

I used a medium-grain rice that I buy at my local Iranian market for these peppers. The package says that the rice is great for stuffing vegetables because it doesn't swell too much, and it's right. It goes into the peppers uncooked and steams in the oven, inside the peppers (so it's important to cook them long enough and cover the baking dish). Make sure that you spoon the sauce left in the baking dish over the rice once the peppers are done. These are good hot or at room temperature. I like to use green peppers.

Provided by Martha Rose Shulman

Categories     dinner, lunch, main course, side dish

Time 2h

Yield Serves 6

Number Of Ingredients 11

6 medium peppers, preferably green
2 medium zucchini (about 3/4 pound), shredded
Salt to taste
1/3 cup extra virgin olive oil
2 garlic cloves, minced
1/2 cup finely chopped fresh mint
1/4 cup chopped fresh dill or parsley
1 scant cup uncooked medium grain rice
Freshly ground pepper
2 tablespoons tomato paste dissolved in 2/3 cup water
2 tablespoons freshly squeezed lemon juice

Steps:

  • Prepare the peppers. With a sharp paring knife, cut away the tops, then reach in and pull out the membranes and seeds.
  • Toss the shredded zucchini with salt and let drain in a colander for 20 minutes. Take up handfuls of zucchini and squeeze out as much liquid as possible. Transfer to a medium bowl and add the garlic, mint, parsley or dill, and rice. Season with salt and pepper. Stir in 1/4 cup of the olive oil and let sit for 10 minutes.
  • Meanwhile preheat the oven to 375 degrees. Oil a baking dish large enough to accommodate all of the peppers. Fill the peppers about 3/4 of the way full with the stuffing, and replace the caps. Place in the oiled baking dish. Mix together the tomato paste and water with the remaining olive oil and the lemon juice. Season to taste. Add to the baking dish. Cover the dish with foil. Place in the oven and bake 45 minutes to an hour, until the peppers are soft. Remove from the heat and allow to cool to room temperature, or serve hot. Remove the tops of the peppers and spoon the sauce in the baking dish over the rice before serving.

Nutrition Facts : @context http, Calories 268, UnsaturatedFat 10 grams, Carbohydrate 36 grams, Fat 13 grams, Fiber 4 grams, Protein 4 grams, SaturatedFat 2 grams, Sodium 558 milligrams, Sugar 5 grams

Mbuyiselo Simelane
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These stuffed peppers were delicious! I made them for dinner last night and my husband and I both loved them. The filling was flavorful and the peppers were cooked perfectly. I will definitely be making this recipe again.


Mahnoor Razzaq
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I love this recipe! The peppers are always cooked perfectly and the filling is always flavorful. I've made it several times and it's always a hit with my family and friends.


Ariful Alam
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These stuffed peppers were easy to make and turned out great! I used brown rice instead of white rice and it worked perfectly. I also added some chopped mushrooms to the filling for extra flavor. Will definitely make again!


Muhumuza Jordan
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I've made this recipe several times and it's always a winner. The peppers are always cooked perfectly and the filling is always flavorful. I love the addition of herbs, which really brings the dish together.


Gabriella Barker
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This is a great recipe! The peppers were cooked perfectly and the filling was flavorful. I loved the addition of zucchini, which added a nice texture and flavor to the dish. I will definitely be making this recipe again.


Cheryl Bavidge
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I made these peppers for a potluck and they were a hit! Everyone loved them. They were easy to make and the filling was delicious. I will definitely be making them again.


roksana 20
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These stuffed peppers were delicious! I made them for dinner last night and my husband and I both loved them. The filling was flavorful and the peppers were cooked perfectly. I will definitely be making this recipe again.


Kevin Headla
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I love this recipe! The peppers are always cooked perfectly and the filling is always flavorful. I've made it several times and it's always a hit with my family and friends.


Michael Hayes
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These stuffed peppers were easy to make and turned out great! I used brown rice instead of white rice and it worked perfectly. I also added some chopped mushrooms to the filling for extra flavor. Will definitely make again!


Tyson Nsingwane
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I've made this recipe several times and it's always a winner. The peppers are always cooked perfectly and the filling is always flavorful. I love the addition of zucchini, which adds a nice texture and flavor to the dish.


Md Sazzad
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These stuffed peppers were a hit! I made them for a potluck and they were gone in no time. Everyone loved the combination of flavors and the peppers were cooked perfectly.


Nhlakanipho Malanga
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I made these peppers for dinner last night and my family loved them! The filling was flavorful and the peppers were cooked perfectly. I will definitely be making this recipe again.


Baba
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Oh wow, these stuffed peppers were absolutely delicious! The flavors were so well-balanced and the rice and zucchini filling was cooked to perfection. I loved the addition of herbs, which really brought the dish together. I'll definitely be making th