“This is meant to be a flexible dish that uses up what you’ve got, so riff as you like. That could mean swapping a cup of rice for ground sausage or any kind of leftover meat. Stir in ½ cup of pesto or the green herb sauce. Make it so the filling tastes good on its own, and then it will taste good stuffed into something else. And feel free to use raw meat; just cook off a small spoonful in a skillet so you can check the seasoning before you stuff everything into the peppers.”
Mei Li, restauranteur and cookbook author
Serves 4 to 6
2 tablespoons olive oil or butter
1 medium onion, diced
2 cups cooked rice or another whole grain of your choice
1 cup shredded cheese, such as cheddar
1-2 cups chopped tender vegetables, such as mushrooms or tomatoes, or any leftover cooked vegetable you like
Salt and freshly ground black pepper
- Preheat oven to 350 degrees. Heat oil in a skillet over medium heat and sauté onion until softened and translucent, 6 to 8 minutes. Mix sautéed onion with rice, cheese, and vegetables, then season to taste with salt and pepper.
- Meanwhile, cut stems and cores from tops of peppers with a sharp knife, keeping the rest of the pepper whole. Reach inside to remove white ribs and tap upside down to dislodge any seeds. Stuff peppers with filling mixture.
- Place peppers in a pot or pan where they fit snugly upright and pour in stock or water to keep moist. Drizzle olive oil and squeeze lemon juice over peppers, then bake until they are meltingly tender and the insides are cooked through, about 1 hour.