I have this fascination with stuffed vegetables: be it eggplant, peppers, okra, jalapeno, tomatoes or any other vegetable. Peppers are so easy to stuff, considering that they are hollow inside. I have experimented with different stuffing in the past. (See Stuffed Bell Pepper and Variation on a Theme of Stuffed Bell Pepper). This is yet another variation. This time I used tri colored baby peppers and my Chimichurri Brown Rice. Full sized peppers especially stuffed with rice can be very filling. An alternative is to use baby peppers and make it into a perfect side dish.
6 baby peppers
1 cup of cooked chimichurri rice
1/4 cup toasted pine nuts
1/4 cup shredded cheese (optional)
some chopped parsley to garnish
Rinse and slice the top cap of the peppers. Set aside the stem and cap. Clean the peppers and de-seed them.
Add the pine nuts to the chimichurri rice and mix well. Scoop 1-2 tsp (or as much as needed) to fill the peppers.
Pre-heat oven to 375 degrees. Place the stuffed peppers in a baking dish. Cover each of the peppers with the cap. Drizzle some olive oil and sprinkle some salt. Bake for 30-40 minutes. Remove the cap and sprinkle some cheese and continue cooking for another 10-15 minutes without the cap until the cheese melts and starts to turn golden.
Garnish with some chopped parsley and serve with the caps warm.