Bell peppers, sweet, juicy, beautifully sculpted, and painted in a palette of vibrant colors, are abundant year round in the U.S., thanks to our southern neighbor Mexico, which grows them in great profusion. Often chopped or sliced and used as a flavoring or garnish, they are also excellent as the centerpiece of a dinner plate. This recipe sidesteps a ground-meat stuffing, aiming instead for a rich vegetarian filling guaranteed to satisfy the heartiest appetite. Enjoy!
Rice, Corn & Feta Stuffed Peppers
4 bell peppers
2 tablespoons bacon grease or vegetable oil
1 cup diced yellow onion
3 cloves garlic, minced
2 cups frozen corn
6 ounces goat’s milk feta, crumbled
3 cups cooked brown rice
2 teaspoons freshly ground black pepper
1/2 cup finely grated Parmesan cheese
Carefully cut a hole in the top of each pepper and remove seeds, core, and pithy ribs (a melon baller works well for the last). Cook peppers in boiling water for 2 minutes; drain. Sauté onion, garlic, & corn in bacon grease over medium-low flame until softened, about 5 minutes. Combine onion/garlic/corn mixture in large bowl with feta, rice, & black pepper. Spoon stuffing into peppers and top with Parmesan cheese. Lightly oil a baking dish that will hold the peppers comfortably, place peppers in dish, and bake in 375º oven for 30 minutes.