10934 Stuffed Bell Peppers with Feta and Herbs 1 hr 45 mins 30 mins 6 servings as a meal, 12 servings as a side dish Thu Sep 03 01:03:00 -0700 2009 Thu Sep 03 07:18:12 -0700 2009 Easy American CHOW http://www.chow.com/recipes/10934 Thu, 03 Sep 2009 14:18:12 GMT Mint, dill, and golden raisins dress up grilled peppers Mint, dill, and golden raisins dress up grilled peppers. These stuffed peppers make an excellent vegetarian meal or a side dish that even carnivores will love. The sweetness of the bell peppers plays off the golden raisins, and the vegetal note is heightened by the herbs.

What to buy: Look for bell peppers that are about the same size; cooking time and portions will be more consistent that way.

Game plan: If you stuff the peppers ahead of time, take them out of the fridge 30 minutes before grilling to let them come to room temperature.

Read more about grilling.

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  • Place rice in a colander or a fine mesh strainer and rinse under cold water until the water runs clear. Combine rice, water, cinnamon, and 3/4 teaspoon of the salt in a medium saucepan. Bring to a boil over high heat. Cover the pan and reduce heat to low; cook until water has been completely absorbed, about 10 minutes (rice will be slightly undercooked). Remove the lid from the pan, discard cinnamon stick, and set the pan aside to let rice cool.
  • To prepare peppers for stuffing, use a paring knife to cut a wide circle around each stem (like when carving a jack-o’-lantern), so you end up with a cap that can be replaced once you’ve stuffed the peppers. Be careful not to puncture or rip the peppers. Clean any seeds and membranes from the cap and from the interior of each pepper; set aside.
  • In a large mixing bowl, beat cream cheese with a wooden spoon until light and fluffy. Stir in feta, raisins, mint, dill, parsley, lemon juice, pepper, and remaining salt. Add cooked rice and mix gently to combine. Taste and, if necessary, add more salt and pepper. (Note that the filling should be quite salty to compensate for there being no salt on the peppers.)
  • Divide rice mixture into six equal portions. Stuff each pepper with the filling and replace each cap, pressing the caps into the filling so the peppers remain closed while on the grill; set aside until ready to cook. (If you’re stuffing the peppers more than 30 minutes before grilling, cover and refrigerate them. Let peppers sit at room temperature at least 30 minutes before grilling so that they cook faster and more evenly.)
  • Heat a charcoal or gas grill to medium heat (about 350°F). Once the grill is heated, place stuffed peppers on their sides and close the lid. Roll each pepper a quarter turn every 7 minutes or so to cook all four sides. The peppers are finished once the filling is hot, the skins are well-charred, and the flesh is soft to the touch, about 30 minutes. If serving as a side dish, slice peppers in half lengthwise.
    • ]]>     http://www.chow.com/assets/2007/05/greekstuffedpepp2_290.jpg Kate Ramos 50 Main 1 cup basmati rice

    ]]>     1 1/2 cups water

    ]]>     279 1 (1-inch-long) cinnamon stick

    ]]>     301 2 1/4 teaspoons kosher salt

    ]]>     59 6 medium green bell peppers

    ]]>     3/4 cup cream cheese (about 6 ounces), at room temperature

    ]]>     1 1/2 cups crumbled feta cheese (about 7 ounces)

    ]]>     3/4 cup golden raisins, also known as sultanas

    ]]>     195 1/3 cup finely chopped fresh mint leaves

    ]]>     142 2 tablespoons finely chopped fresh dill leaves

    ]]>     203 2 tablespoons finely chopped Italian parsley leaves

    ]]>     43 Juice of 1 medium lemon (about 3 tablespoons)

    ]]>     305 1 teaspoon freshly ground black pepper

    ]]>     747 grilling 644 summer 732 peppers 680 impressive 384 easy 1416 filling 745 ethnic 435 vegetarian 746 outdoor 1026 hot weather 745 ethnic 5931 kate ramos