Nourish the Budding Lotus

Gingered Rice Stuffed Peppers

Color, flavor, crunch…these peppers have it all.

I have been making this gingered rice recipe from Vegetarian Times Magazine for a few years now.  In my first few years in Key West I would purchase these magazines religiously.  Always looking for new ideas on great vegetarian meals I definitely found my share.  I have bookmarked numerous pages, and my collection of magazines has followed me from Key West to Boulder and now to Cape Cod.  Who knows where I will take them next…  I will keep you updated on where my next home will be, but in the meantime enjoy this fun summer rice dish.

[print_this]

Gingered Rice Stuffed Peppers

4 bell peppers
1 T olive oil
1-2 T fresh minced ginger
2 c short grain brown rice
1 3/4 c water
1 c fresh squeezed orange juice
1/2 t salt
2 c fresh corn kernels
1/4 c chopped parsley

Heat the olive oil in a medium sauce pan over medium heat.  Add the minced ginger and sauté for 1 minute.  Next add in the rice and stir so that all of the rice begins to appear translucent and lightly oiled (about 2 minutes).

Stir in the orange juice, water and salt and let it all come to a boil.  Reduce heat to a simmer, cover and let cook for 30 minutes.

After 30 minutes turn off the heat, place raw corn on top of the rice, cover again and let the mixture sit for another 15 minutes.  (The rice and corn will still cook without the heat on.)

While the rice is sitting, cut the peppers in half vertically and remove the veins and seeds from the inside, keeping the tops if possible.  Place the halves open side up in a shallow sauté pan with enough water to simmer.  Bring water to a boil then cover with a lid and place the pepper on high heat for about 5 minutes.  This will soften the peppers but leave them with form and crunch.

When rice is done, mix in the parsley, and then fill the peppers with the rice.

Serve and enjoy!
[/print_this]