MediterraneanMainMedium

Black Rice Stuffed Bell Peppers

Name: Black Rice Stuffed Bell Peppers
Prep time: 20 min
Cook time: 35 min
Total time: 55 min
Yield: 4 servings
Cuisine: Mediterranean
Ingredients: 1.5 cups Agriko black rice; 3 cups vegetable broth; 4 medium bell peppers (red, yellow, or orange), halved and seeded; 1 medium red onion, finely diced; 2 cloves garlic, minced; 1 cup cherry tomatoes, halved; ½ cup kalamata olives, pitted and chopped; ¼ cup fresh parsley, chopped; 3 tablespoons extra virgin olive oil; Salt and pepper to taste plus ½ teaspoon dried oregano

Prep 20 mins

Cook 35 mins

Total 55 mins

Serves 4

Ingredients

1.5 cups Agriko black rice
3 cups vegetable broth
4 medium bell peppers (red, yellow, or orange), halved and seeded
1 medium red onion, finely diced
2 cloves garlic, minced
1 cup cherry tomatoes, halved
½ cup kalamata olives, pitted and chopped
¼ cup fresh parsley, chopped
3 tablespoons extra virgin olive oil
Salt and pepper to taste plus ½ teaspoon dried oregano

Instructions

Rinse Agriko black rice thoroughly under cold water until the water runs clear, then cook in vegetable broth for 25-30 minutes until tender. Set aside to cool slightly.
Preheat oven to 375°F (190°C). Arrange bell pepper halves cut-side up in a lightly oiled baking dish.
Heat olive oil in a large skillet over medium heat. Sauté diced red onion and minced garlic for 3 minutes until fragrant and softened.
Stir in the cooked black rice, cherry tomatoes, kalamata olives, fresh parsley, and oregano. Season with salt and pepper to taste. Mix gently until well combined.
Divide the black rice mixture evenly among the prepared bell pepper halves, pressing gently to fill.
Cover the baking dish with foil and bake for 20-25 minutes until peppers are tender. Remove foil in the last 5 minutes for slight caramelization.
Let rest for 5 minutes before serving. Drizzle with additional olive oil and garnish with fresh herbs if desired.

Chef's Tip

For make-ahead convenience, prepare the rice filling up to 24 hours in advance and refrigerate; simply stuff and bake when ready. If your peppers won't stand upright, slice a thin layer from the bottom to create a flat base.