Late September is probably the best time of year to stuff stuff. Tomatoes, squash, mushrooms—all good candidates given the overlapping seasonality at your local produce vender. But the king remains: with its cavernous inside and bright, savory flavor, bell peppers are an ideal vessel for whatever else you have going in your fridge or cupboard.
For a hearty, not-quite-summer-not-quite-fall side dish, try this easy recipe below.
Rice and Gandules-Stuffed Bell Peppers
2 big bell peppers, color of your choice
1 pouch of FILLO’S Puerto Rican Rice & Gandules
extra virgin olive oil
Slice the peppers in half, remove the stem and seeds and fry cut side down in a splash of olive oil until softened. Stuff each with FILLO’S to the top. Roast in a 350 degree oven for seven to ten minutes until warmed through and fragrant. Top with torn fresh cilantro and serve.
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