Catalan Stuffed Bell Peppers

I absolutely love stuffed peppers, and I found this delicious recipe that I will try. The only changes I may make is the pine nuts, I’m not too fond of them or water chestnuts. To toast the pine nuts, put them in a hot dry pan, and shake around until you smell the aroma, and they get a little brown, be careful not to burn them. Also be light with your large pinch of cinnamon, because it could get overwhelming. This is a very good side dish that is elegant, yet simple. I would pair it with something grilled, or spicy. With bell peppers it could be very festive, because they come in so many different colors, and you could really stuff any type of peppers. If you want to add a different flavor and a little heat try a pablano pepper, or for small hors d’ oeuvres try jalapeno, and sub the cinnamon and raisins for some queso and black beans and/or corn. Have a wonderful day!

Yields 8 servings

10 oz baby spinach leaves, rinsed
2 tbsp Olive oil
1 small onion, finely chopped
2 large garlic cloves, crushed
¼ tsp ground turmeric
large pinch of ground cinnamon
large pinch of cayenne pepper, TT (to taste)
4 tbsp pine nuts, toasted
4 tbsp raisins
10 oz basmati rice, rinsed until the water runs clear and soaked in water to cover for at least 30 minutes
TT Salt
TT Pepper
4 large bell peppers, assorted colors, halved

1. Put the spinach in a large pan with just the water clinging to the leaves, cover, and cook over medium heat until it has wilted. Drain well, and when cool enough to handle squeeze out all of the water. Chop Finely and set aside.
2. Meanwhile, preheat the oven to 350ºF/180ºC. Heat 1 tbsp of the oil in a large skillet over medium heat. Add the onion and cook for 5 minutes or until soft. Add the garlic, turmeric, cinnamon and cayenne pepper and cook for 2 minutes.
3. Stir in pine nuts, raisins, and drained rice. Add the chopped spinach and stir together then season with salt and pepper to taste; set aside.
4. Cut each pepper in half lengthwise, and then carefully remove the cores and seeds. Take care not to cut away the stem ends. You should have a deep container for stuffing. Divide the rice stuffing equally among the pepper halves, and then arrange them in 1 or 2 large roasting pans that support them tightly.
5. Bake in the preheated oven for 45 minutes-1hour and serve immediately.

Sincerely,
Saundra D. Jones, CC
Chef/Owner
Divine Cuisine Event Planning and Catering
www.divinecuisineepc.com
info@divinecuisineepc.com

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