Stuffed foods are a tradition for Sukkot. In keeping with the concept of abundance and plenitude, stuffed meats, poultry, fruits, and vegetables are often served as a meal in the Sukkah. A colorful medley of bell peppers, filled to the brim with brown and wild rice pilaf is the quintessential side dish to serve on Sukkot. Bell peppers are sweet and plump and, when hollowed out, provide the perfect vessel for stuffing. The rice pilaf stuffing is wholesome and nutritious, and it has a toasty, nutty flavor with an al dente consistency.
Consider using this versatile rice filling to stuff meat and poultry as well as other vegetables such as eggplant, zucchini, or even onions.
Ingredients
- 1 whole red pepper
- 1 whole green pepper
- 1 whole orange pepper
- 1 whole yellow pepper
- 2 tablespoons olive oil
- 1 onion, chopped
- 1 bunch scallions, chopped
- 4 cloves garlic, chopped
- 1 red pepper, chopped
- 1 yellow pepper, chopped
- 1 green pepper, chopped
- 1 cup wild rice
- 1 cup brown rice
- 6 ½ cups vegetable or chicken broth, boiling
- 2 tablespoons chives, chopped
- ½ cup pecans, chopped
- 2 cups tomato sauce, homemade or store bought, optional
Prep the whole peppers for stuffing by slicing off the top ¼ of each pepper, making sure that the stem stays connected to the pepper top. Trim the inside of each of the peppers by removing the seeds and membranes.
In a large saucepan or Dutch oven, heat the olive oil. Sautee the onion, scallions, garlic, red, yellow and green peppers in the olive oil until softened, about 10 minutes. Add the wild rice and the brown rice and cook for about two minutes. Add the 6 cups boiling broth, reduce heat to a simmer, cover and cook for 45 to 50 minutes until tender. Allow to cool for a few minutes, then add the chives and pecans to the rice.
Preheat the oven to 400 degrees. Fill each of the whole peppers generously with the rice mixture, so that there is about an inch of the stuffing that shows above the top edge of the pepper. Reserve the top lids of the peppers. Place the stuffed peppers in a greased baking dish that is large enough to hold all the peppers. If desired, add some tomato sauce or broth to the bottom of the baking dish. Bake for 25 to 35 minutes until the peppers have softened and the rice is golden brown. Place the reserved pepper lids on top of the cooked peppers. Serve as is, or pass around the tomato sauce to pour over the stuffed peppers.
Makes 4 to 6 servings
