Ingredients
1½cupshort grain sushi rice
3cupwater
¾lbswiss chard
¼cupextra virgin olive oil
6medium scallions
1garlic clove
¾tspturmeric
¾tspground cumin
¾tspground ginger
¼tspcinnamon
¼tspcayenne pepper
1medium tomato
2tbspcurrants
1tbsplemon juice,fresh
salt and freshly ground pepper
4yellow bell peppers,(2 lbs)
1cupvegetable broth,or water
Preparation
Preheat the oven to 400 degrees F.
In a medium saucepan, cover the rice with the water and bring to a boil. Cover the saucepan and cook the rice over low heat for about 15 minutes, until the water is absorbed.
Remove from the heat and let the rice stand for 5 minutes. Fluff the rice.
In a large skillet, bring ½-inch of water to a boil. Add the Swiss chard and cook over high heat for about 2 minutes until tender.
Drain the chard and let cool, then squeeze dry and coarsely chop.
In the skillet, heat the olive oil. Add the scallions and garlic and cook over moderate heat for about 4 minutes until softened. Add the turmeric, cumin, ginger, cinnamon and cayenne and cook, stirring, for 2 minutes.
Add the tomato and cook, stirring, for about 2 minutes until the liquid evaporates. Add the currants and chopped Swiss chard, cover and cook for 2 minutes.
Add the lemon juice and rice. Season with salt and pepper and stir well
Cut the tops off the peppers and reserve. Scoop out the seeds and ribs.
Spoon the rice filling into the peppers and replace the tops. Pour the broth into a shallow baking dish that will hold the peppers snugly. Stand the stuffed peppers in the broth.
Cover tightly with foil and bake for about 1 hour and 10 minutes, or until the peppers are tender
Serve the stuffed peppers warm or at room temperature, and enjoy!
