Vegetarian Red Bell Peppers Stuffed With Arborio Rice & Artichoke Hearts

[Guest guest]

Vegetarian Red Bell Peppers Stuffed With Arborio Rice & Artichoke Hearts

 

4 large red bell peppers, cut in half and seeded

Salt and pepper to taste

3 tablespoons extra virgin olive oil

1 medium yellow onion, finely chopped

2 ribs celery, finely chopped

3 cups cooked Arborio rice (Italian risotto rice)

1 (14-ounce) can artichoke hearts, drained and coarsely chopped

1 plum tomato, finely chopped, including juices

1/4 cups coarsely chopped fresh mint or 1 tablespoon dried

2 tablespoons finely chopped flat-leaf parsley

2 tablespoon capers, drained

3 tablespoons fresh lemon juice (about 1 lemon)

 

Sprinkle the peppers with salt and pepper. Preheat the oven to

400 degrees.

Heat the oil in a large nonstick skillet over medium heat. Add the

onion, celery, salt, and pepper. Cover and cook, stirring occasionally,

for about 4 minutes, or until the onion is softened. Turn the mixture

into a bowl, using a rubber spatula to scrape out the skillet.

Add the cooked rice, artichoke hearts, tomato, mint, parsley, capers,

lemon juice, salt, and pepper. Stir to mix well. Taste for seasonings.

Stuff this mixture into the pepper halves. Arrange the peppers in a

glass baking dish large enough to hold them in one layer. Pour 1 cup

of water around, not over, the peppers. Cover the pan tightly with

foil. Bake for about 1 hour, or until the peppers are fork-tender.

Makes 6 servings.