Stuffed Peppers with Fresh Herb Rice

Serves 4 · 25 min prep · 50 min cook

Ingredients

• 4 large bell peppers (mixed colors)
• 1 cup long-grain white rice
• 2 ear of corn
• 1 large ripe tomato
• 1 fresh peach
• 1 small yellow onion
• 3 garlic cloves
• 1/2 cup packed fresh basil
• 1/4 cup chopped fresh parsley
• 3 tbsp olive oil
• 1.75 cups vegetable or chicken broth
• 1 tsp ground cumin
• 1/2 tsp chili powder
• 1.25 tsp kosher salt
• 1/2 tsp black pepper
• 1 cup shredded Monterey Jack cheese
• 1 lime

Instructions

1. 1Preheat oven to 375°F. Slice tops off the bell peppers, remove seeds and membranes, and stand them upright in a baking dish just large enough to hold them snugly.
2. 2Rinse rice until water runs clearer; set aside. Dice the onion, mince garlic, dice the tomato, cut corn kernels from the cobs, and finely dice the peach.
3. 3Heat olive oil in a large skillet over medium heat; add onion and cook 4 minutes until translucent and fragrant.
4. 4Stir in garlic, cumin, and chili powder and cook 30 seconds until the spices bloom.
5. 5Add rice and toast 1 minute, coating every grain; pour in broth, bring to a simmer, cover, and cook 15 minutes until liquid is absorbed and rice is tender.
6. 6Remove from heat and fold in corn kernels, diced tomato, diced peach, chopped parsley, most of the torn basil, salt, and pepper; the residual heat will warm the fresh produce without cooking it dull.
7. 7Spoon the herb rice mixture generously into each hollowed pepper, packing lightly so tops mound slightly.
8. 8Cover the baking dish tightly with foil and bake 25 minutes until peppers are tender when pierced with a knife but still hold their shape.
9. 9Uncover, sprinkle cheese over each pepper, and return to the oven 8 to 10 minutes until cheese is melted and lightly golden.
10. 10Rest 5 minutes, then finish with remaining fresh basil and a squeeze of lime over each pepper before serving.