Grain-Stuffed Peppers

Grain-Stuffed Peppers

Here is a perfect vegetarian main dish or side. I particularly like to serve these peppers with a nice big green salad or sauteed leafy greens; they also are good with cheese or egg dishes at brunch. Plan on one or two per person, depending on the size of the peppers and what else is on the plates.

Serves 4 to 8

Ingredients

• Olive oil

• 1/2 cup diced green bell pepper

• 1/2 cup diced tomato

• 1/2 cup diced celery

• 3 garlic cloves, minced

• 2 cups cooked quinoa, at room temperature

• 2 cups cooked farro, at room temperature

• 1 .5 cups cooked lentils

• 1.5 quarts vegetable stock

• Salt and freshly ground pepper

• 1/4 cup roughly chopped cilantro

• 8 large green or red bell peppers

• 2 to 3 cups tomato sauce, warmed

Procedure

1. Pour about 2 tablespoons olive oil into a large skillet or saute pan over medium-high heat. Add the diced pepper, tomato, celery, and garlic and saute until just tender, not browned.

2. Add the quinoa, farro, and lentils and gradually add stock until the mixture begins to absorb it and appears to “tighten up”; you may not need all the stock. Season generously with salt and pepper and add the cilantro.

3. Preheat the oven to 375 degrees.

4. Remove the tops from the peppers and carefully cut away the ribs and seeds. Rub the outside of the peppers with olive oil and season the inside with salt and pepper. Fill the peppers with the mixture and place them in an ovenproof dish just large enough to hold them snugly. Tuck the tops between the peppers. Cover with aluminum foil and bake for 30 minutes, or until the peppers are soft and tender but not collapsing. Remove the foil and continue to cook until the filling is browned and crisp, about 15 minutes. Serve immediately with the tomato sauce spooned around the peppers; the tops can be set on the peppers or served alongside.