Roasted, Stuffed Bell Peppers
There’s something very unassuming about bell peppers, but they more than transcend their humble reputation when roasted and stuffed.
Though they have been with us for a long time, bell peppers have no real sex appeal via their heat level or their shape. They are the only member of the capsicum family that produces no capsaicin (the chemical compound that makes a pepper taste hot). Though they are an essential supporting ingredient for some pretty delicious things like fajitas and supreme pizza, they don’t get their full due in most dishes. A variety of stuffed peppers can be found all over the world, but these are my adventurous take on the American classic, which features the cheapest, most boring variety: green.
Roasted, Stuffed Bell Peppers
Typically, stuffed peppers require a tough balancing act to get the peppers tender without overcooking the filling - many recipes call for extra steps to pre-boil the peppers before they are filled and baked. These get roasted in the oven instead to maximize flavor (and save dirtying an extra pot), while the filling is cooked on the stove. Finally, they get a blast under the broiler to melt a little cheese on top and bring everything together.
The classic American stuffed bell pepper is a whole meal, neatly packaged into an edible, vegetable-bowl. We’ve got protein, we’ve got starch, and obviously we have a vegetable - plus they are dramatic and pretty served on a big white plate. Our version uses pork, wild rice, some tomato paste, and a little wine - plus some tangy goat cheese and parmesan to bring it to the next level. Shower them with extra lemon, parmesan, and black pepper for a winning weeknight meal.
Fun fact: Peppers originally hail from South America and borrow their English name from black peppercorns (a totally unrelated plant family) simply because they also tasted ‘spicy’ to the early European explorers who brought them back across the Atlantic.
