Summer Veggie Stuffed Bell Peppers
- three 1/2-pound bell peppers plus 1/4 cup minced red bell pepper
- 3 tablespoons butter (cardboard and wax paper packaging)
- 1 white onion, chopped
- 1 tomato, chopped (I was too lazy to peel and seed it, how do you even peel a tomato anyway?!)
- 2 garlic cloves, minced (to keep vampires away)
- 3/4 cup long-grain rice (shout out to Uncle Ben's rice for their simple cardboard box with no interior plastic bag)
- 2 1/4 cups chicken broth (canned)
- 1 ear fresh corn, kernels cut from cob
- 1/2 pound zucchini, scrubbed and cut into 1/4-inch cubes
- handful fresh herbs such as basil, oregano, parsley, thyme, etc., chopped
- lemon wedges
- Halve the 3 whole bell peppers lengthwise, leaving the stem ends intact, core and seed them, and in a large saucepan of boiling salted water blanch them for 3 minutes, or until they are just tender. Remove the peppers and invert them on towels to drain (they will soften while they stand.)
- In a heavy 11- to 12-inch skillet heat the butter over moderately high heat until melted but not browning.
Sauté onion, chopped pepper, tomato, and garlic over moderate heat, stirring, for 15 minutes.
3. Stir in the rice and cook the mixture, stirring, for 1 minute. Stir in the broth, heated, and salt to taste, bring the liquid to a boil, and simmer the mixture, uncovered, for 20 minutes, or until the rice is barely tender.
4. Stir in the corn, additional minced bell pepper (if desired), the zucchini, and chopped herbs and divide the mixture among the bell pepper shells, mounding it.
5. Bake the stuffed peppers in a lightly buttered baking dish, covered, in a preheated 325°F. oven for 15 minutes, or until the rice is tender, and serve them with the lemon wedges