Brown rice and beans take the place of white rice and beef in this traditional homestyle recipe. This is especially attractive when you combine different colored bell peppers.
6 large red, green, yellow, or orange bell peppers
1 tablespoon extra-virgin olive oil
1 medium yellow or white onion, chopped (about 1 cup)
1 cup long-grain brown rice, such as brown basmati, cooked and drained without
salt but according to the package directions (about 2 cups cooked rice)
2 plum tomatoes, such as Roma tomatoes, chopped
1 cup fresh corn kernels cut off the cob or frozen kernels, thawed
1⁄3 cup drained and rinsed canned red kidney beans
1⁄3 cup drained and rinsed canned black beans
1⁄4 cup chopped pitted black olives, preferably Kalamata olives
1 tablespoon minced garlic
1 teaspoon dried oregano
1 teaspoon dried basil
2 cups Sardinian Tomato Sauce or 2 cups plain marinara sauce
6 tablespoons finely grated pecorino Romano (about 3 ounces) (optional or vegan cheese)
Slice the stem and the very tops off the peppers.
Remove and discard the seeds and inner membranes with a small spoon without breaking through the flesh.
Warm the oil in a small skillet set over medium heat.
Add the onion and cook, stirring often, until softened but not browned, about 2 minutes.
Transfer to a large bowl; cool for 5 minutes.
Stir in the rice, tomatoes, corn, kidney beans, black beans, olives, garlic, oregano, and basil until well combined.
Loosely pack into the prepared peppers.
Pour 1 cup of the tomato or marinara sauce in a large pot or Dutch oven; stir in 1⁄2 cup water.
Set the peppers stuffing side up in the pot, side by side but not too tight.
Pour the remaining tomato or marinara sauce over the peppers; top each with 1 tablespoon of the cheese.
Set the pot over medium-high heat and bring to a simmer.
Cover tightly, reduce to low heat, and simmer slowly until the peppers are tender, about 45 minutes.
Cool for 5 minutes before serving in bowls with the sauce in the pot spooned around the peppers.
