Wild Stuffed Peppers
Wild Stuffed Peppers
Provided by: Melissa Roberts
Bell peppers are sweet when they're raw, but roasting lends them a silkiness that enhances their natural assets. Stuffed with wild rice, hazelnuts and dried fruit, they're a good side dish for poultry or game - or an unexpected main course.
- 1 tablespoon unsalted butter
- 1 tablespoon olive oil
- 1/2 cup finely chopped red onion
- 3 ounces cremini mushrooms (6 to 8 depending on their size), ends trimmed and thinly sliced
- 1/2 cup wild rice blend
- 1 cup chicken broth, divided
- 1/3 cup hazelnuts
- 1/4 cup dried cherries or cranberries
- 3 tablespoons finely grated Parmigiano-Reggiano
- 2 red bell peppers (1/2 pound each)
- 2 teaspoons balsamic vinegar
- Special equipment: a (9- by 2-inch) square baking dish
- Melt butter and oil together in a 2-quart heavy saucepan over medium heat. Add onion and cook, stirring occasionally, until softened, 3 to 5 minutes. Add mushrooms and cook, stirring, until liquid given off by mushrooms has evaporated, about 5 minutes. Add rice and toast, stirring, until fragrant, 1 to 2 minutes. Combine 1/2 cup chicken broth with 1/2 water and stir into rice. Simmer, covered, until rice is cooked through, 45 to 50 minutes. Let stand, covered, 10 minutes, then fluff with a fork.
- Preheat oven to 400F.
- While rice is cooking, put hazelnuts on a baking pan and toast until golden, 6 minutes. Place in a kitchen towel and rub off any loose skins, then chop. Transfer to a bowl with cherries and cheese.
- Halve peppers lengthwise through stem, leaving stem intact. Remove seeds and white ribs with a small sharp knife.
- Add rice to ingredients in bowl along with vinegar and stir to combine. Season to taste with salt and pepper (about 1/4 teaspoon each). Arrange pepper halves in baking dish and divide mixture between each. Pour remaining 1/2 cup chicken broth in dish (not on peppers). Cover tightly with foil and bake until peppers are softened, 35 to 40 minutes. Remove foil and bake, uncovered, to brown and crisp tops, 10 to 15 minutes more. Let cool 5 minutes before serving.
- Make ahead: Rice mixture can be cooked 1 day ahead and kept covered and chilled. Bring to room temperature before stuffing peppers.