Stuffed Green Peppers (Santa Maria)
Submitted by debrahowe411
Vegetarian stuffed green peppers Santa Maria style, filled with herbed rice, fresh tomatoes, walnuts, and marjoram, baked in olive oil until charred and tender.
YIELD
4 servingsPREP
10 minCOOK
35 minREADY
45 minNamed after the Santa Maria tradition of simple, bold cooking, these stuffed peppers let a handful of honest ingredients do all the talking.
Green bell peppers get hollowed out and packed with a sautéed filling of rice, fresh tomatoes, chopped walnuts, and fragrant marjoram, then baked until the pepper skins blister and char.
Completely vegetarian, ready in 45 minutes, and the kind of dish that makes a Tuesday dinner feel a little special.
Kitchen Tips
- Choose peppers that sit flat on their bottoms. Wobbly peppers tip over in the oven and spill their filling.
- Keep the pepper caps on while baking. They trap steam inside and help the peppers cook evenly.
- Toast the walnuts in a dry skillet for a minute before adding them to the filling. It deepens their flavor and adds crunch.
- A drizzle of olive oil on top before baking encourages browning and keeps the caps from drying out.
Ingredients
Directions
Wash peppers and cut off and retain the tops.
Remove seed and pulp and discard.
Heat oil in a pan and gently fry the onion for 2 minutes.
Sprinkle on the herbs and salt and pepper.
Add tomatoes and fry together for 2 minutes.
Add cooked rice and nuts and fry together for 2 minutes.
Fill each pepper with the cooked filling.
Place on a baking sheet and put on the caps.
Pour a little oil on each and bake at 375℉ (190℃) until the peppers are browned.
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