I know it’s summer and it seems stupid to turn on the oven, but I couldn’t help myself tonight. The peppers at the store looked too good and called out to me to stuff them. I did not say no.
What you’ll need:
1 1/2 cups cooked rice (I used Martin’s long grain rice from Missouri and cooked it in Better Than Bouillon for a little extra flavor)
4 bell or poblano peppers with tops and seeds removed (local from Columbia, MO)
2 portobellos finely chopped (Organic)
3-5 stems of swiss chard (optional) (from my garden)
1 small red onion finely chopped (local from Columbia, MO)
2 cloves garlic minced
fresh herbs–I used a few TBLS of chopped dill and parsley (from my garden)
1/4 cup cream cheese (used Organic Valley Cream Cheese)
salt to taste
What to do:
Preheat oven to 350 degrees.
Saute onion and garlic until soft in a couple tablespoons of olive oil. Add portobello and swiss chard and saute. Cook until tender. Add chopped herbs and cooked rice and cook a minute or two longer. Add cream cheese and stir until fully melted. Should be very creamy. You may want to add more cream cheese if your mixture seems too dry. Add salt to taste.
Fill peppers with mixture. Lightly grease the bottom of a baking dish with olive oil. I had to place the peppers on their sides but if your peppers will sit upright then by all means place them on their bottoms. Cover dish with foil and bake for about 35 minutes. Remove foil and let them bake for another 5-10 minutes.
Serve with a side of sliced tomatoes and fresh bread.