Italian Stuffed Peppers

For some strange reason, last night I had the urge to make saffron rice. We were at Risotteria the other week and I was terribly disappointed that their Saffron Risotto was not made with vegetable stock. This led to an odd saffron craving that finally came to its pinnacle last night. While I didn't make risotto, I did make a delicious Saffron Brown Rice Pilaf and baked it inside red pepper peppers. To go along side, slightly bitter Broccoli Rabe was the perfect compliment.

Red Peppers Stuffed with Saffron Brown Rice Pilaf: Yields 4 Servings
2 T butter
1 small Vidalia onion, finely diced
2 large cloves garlic, minced
1 cup brown rice, rinsed
1 3/4 cup vegetable stock
pinch of Saffron threads, crumbled
salt and pepper
2 large red bell peppers, cut in half length-wise, seeds removed
1 cup golden raisins
1/4 cup pine nuts, toasted
2 cups shredded Provolone cheese, divided
1 T minced parsley, plus additional for garnish

1. Heat butter over medium heat in a small saucepan. Add onion and sweat until translucent, about 3 minutes. Add garlic, cooking until fragrant. Stir in rice and cook for 1 minute, stirring constantly. Pour in vegetable stock and season with Saffron, salt and pepper. Bring to a light simmer, cover, and cook until the liquid has been absorbed, about 45 minutes.
2. Meanwhile, heat oven to 350. Place the pepper halves on a parchment-lined baking sheet and season lightly with salt and pepper.
3. When the rice is tender and the liquid has been absorbed, stir in raisins, pine nuts, 1 cup of Provolone and parsley. Readjust seasonings, if necessary. Evenly divide the pilaf among the pepper halves and top with remaining cheese. Bake until peppers are just becoming tender and the cheese has melted, about 15 minutes. Sprinkle with minced parsley before serving, if desired.


Sauteed Broccoli Rabe: Yields 4 Servings
2 bunches broccoli rabe, rinsed and trimmed
2 T olive oil
4 large cloves garlic, thinly sliced
1/4 t crushed red pepper flake
juice of 1/2 lemon
salt and pepper, to taste

1. Blanch broccoli rabe in boiling salted water until vibrant, about 30 seconds. Shock in ice water and drain. Chop into 1-inch pieces.
2. Heat olive oil over medium heat. Add garlic and crushed red pepper, cooking until fragrant and just starting to become golden. Stir in broccoli rabe and cook until heated through. Just before serving, drizzle lemon juice over the top and season to taste with salt and pepper. Serve immediately.


Hope you like this meal as much as we did! There have been many recipes that I have missed blogging lately, such as Curried Cauliflower Salad and Swiss Chard and White Bean Stew (both lunches for work). Also, to my belly's great pleasure, I have stepped up the baking. Recent sweets included Chocolate Hazelnut Sandwich Cookies, Rose Marshmallows and Chocolate Truffles (Dark Chocolte with Almonds and Amaretto, Milk Chocolate Chai, White Chocolate with Rum and Coconut, and Dark Chocolate Cherry). The next fun baking project: Gluten-Free Whoopie Pies that I am making for my boyfriend's birthday! I promise I'll remember to take pictures of them and blog the recipe (good or bad)! Also, if anyone is interested in any of the recipe listed above, let me know and I'll post the recipe :)