One More Time Stuffed Peppers

Preparation:
Cook the rice mixture according to package directions. If your mix isn’t an instant mix, stir once at about 10 - 15 minutes into simmering to loosen grains sticking to bottom of pan. Don’t be afraid; I know the 11th Commandments is Thou Shalt Not Look At Cooking Rice. Trust me, nothing happens, to the rice, or to you.

If your saucepan has a transparent cover, bring the rice to a boil with cover on; it saves time. Just watch it, and turn the burner low when boiling starts.

While the rice is cooking: Remove stems from peppers and split peppers in half lengthwise. Remove seeds and the white membranes from inside the peppers.

When the rice is done: Preheat oven to 350°. Combine rice, beans, green olives and onions. Fill each pepper half with mixture, distributing evenly until mixture is gone.

Place filled bell pepper halves pepper-side down in 13” x 9” baking pan. Dowse the rice in each pepper half with 1 Tbl herb dressing. Cover pan with aluminum foil.

Bake 35 minutes. Remove and sprinkle each filled pepper with a Tbl grated cheese. Press a black olive on top. Re-cover and return to oven for 5 minutes or until cheese is melted. You’ll want to let these peppers cool a little before serving.

I’ll bet you’ve never read a recipe for stuffed peppers that instructed using a dry pan. Try it. The peppers cook up bright, crisp and flavorful.

Play Tips:

• Use a chili flavored rice mix; substitute a small can of chopped green chilies for the green olives; use stalk instead of bulb onions; red, pinto, garbanzo or kidney beans instead of black beans; salsa instead of dressing and whatever cheese you associate with Southwestern cuisine. Don't substitute anything for the black olives.
• If you've got a taste for Greek, use orzo instead of rice, a bermuda onion, a feta/herb dressing, chopped artichokes, lots of torn spinach, maybe some chopped celery and Greek olives. And, of course, omnivores won't complain if you add some fried, crumbled, drained sausage.