Roasted Red Peppers Stuffed with Swiss Chard & Brown Rice

Are there any other red pepper fanatics out there? I can’t be the only one.

Red bell peppers are probably number 3 or 4 on my all-time favorite foods list. Yup, they’re up there with chocolate chip cookies and pasta. I ADORE them. They are great raw and dipped in hummus (crispy and crunchy!) or roasted and peeled for pasta salads or dips or pureed up for creamy red pepper soup. They are so versatile and so yummy. What’s not to love?

Sadly, I am the only red pepper lover in my house at the moment. The hubs is not a fan. One of the few ways I can get him to like them is if they are caramelized with onions (like on that pizza I shared recently). Other than that, he is not down with the bell peppers. Perhaps the baby arriving this fall will balance the scale in my favor. I’m praying for a non-picky eater!

So, when I make this standby dish, I have to plan something else for my husband to eat. I don’t mind, though! Because it means I get the whole batch of stuffed peppers to myself! Totally worth it. Yum.

This is another super easy and quick recipe. Perfect for busy weeknights. I make these all year round. Not only are they healthy (REALLY healthy), but they are satisfying and filling. The perfect combo.

I stuff these with sautéed swiss chard, onions, garlic, brown rice, and PINE NUTS. OMG. The pine nuts. They are such an indulgence, aren’t they? They are so creamy and buttery. Gah. Love them. They add so much flavor (and even a little decadence) to this dish.

The best part about these: they are an entire MEAL in one. I eat one stuffed pepper half and feel full and happy.

My husband would too if he wasn’t so stubborn about these things.

 

Roasted Red Peppers Stuffed with Swiss Chard & Brown Rice    (makes 4 servings)

 

2 large red bell peppers

1 tablespoon olive oil

1 bunch swiss chard, stemmed and chopped

1 medium onion, chopped

½ cup chopped red bell pepper

2 cloves garlic, minced

¾ cup cooked short-grain brown rice

½ cup freshly grated Parmesan cheese

¼ cup toasted pine nuts, divided

1 tablespoon lemon juice

¼ teaspoon salt

Freshly ground pepper, to taste

 

Preheat oven to 400°F. Halve peppers lengthwise and remove the seeds. Lightly brush the peppers all over with oil; sprinkle the insides with salt and pepper. Place, cut-side down, in a baking dish. Bake until peppers are just tender, 10-15 minutes. Let cool slightly. Turn cut-side up.

While the peppers are baking, heat oil in a large nonstick skillet over medium heat. Add onion and chopped bell pepper; cook, stirring often, until onion is golden, 6-8 minutes. Add garlic and cook, stirring, for 30 seconds. Stir in the swiss chard and cook until wilted and softened, about 5 minutes. Remove from the heat and let cool slightly. Stir in rice, Parmesan, pine nuts, and lemon juice. Season with salt and pepper. Divide the filling among the pepper halves and return them to the baking dish. Sprinkle with the remaining 2 tablespoons pine nuts.

Add 2 tablespoons of water to the baking dish. Cover the peppers with foil and bake until heated through, about 15 minutes. Uncover and bake for 5 minutes more. Serve warm!