Perfect Pepper Packages

For me, the year 2000 was the year of the Bell Pepper. Funny how we get into food ruts or grooves. One of my year 2000 grooves (for this habit is far too delicious to be considered a "rut") was my twice-a-week lunch of stuffed bell peppers. I stuffed and baked batches of big bell peppers, wrapped them individually and then froze them. Twice a week I carried these perfect pepper packages up to my office for lunch. When hunger took hold, I'd defrost and heat them in the small old microwave oven that I keep in my office. As the stuffed peppers began to heat, the wonderful warm aroma of a home-cooked meal would fill my tiny office.

During the academic holiday weeks, when I didn't have to go up to my office, I actually missed my bell peppers. They seemed to bring such sumptuous civility to a workday. Of course I could make them to eat at home, but somehow, for me right now, that would seem to defeat a purpose these peppers serve. I suppose that purpose has to do with the reward system that I set up to get tasks done. For instance, when faced with an overwhelming amount of work, I'll say to myself: "I'll treat myself to a latte if and when I finish grading this batch of tests (or that pile of papers)." More often than not, the rewards I select are food or drink, something sapid that pleases the palette and fills my belly. As one semester ends and the next academic year approaches, I'm thinking about stuffing some more bell peppers.

Truth be told, you don't actually need to follow a recipe to stuff a pepper. Most basic cookbooks, such as The Joy of Cooking, have recipes for traditional meat and rice stuffing. I'm including two recipes that depart from this tradition, but if these recipes' ingredients aren't quite to your taste, substitute and let these ideas serve as inspiration for variations of your own. Try your favorite poultry or game stuffing recipe to stuff peppers. Beans, rice, herbs or organic Italian sausage make a hearty stuffing. Wild rice, garlic, and sautéed mushrooms are delicious in a baked pepper. A hint, though: if you like a full, well-packed pepper, make a lot of stuffing. I always think I'll have leftover stuffing, but hardly ever do.

Since I've stuffed plenty of peppers this year, I've learned a few tricks. A serrated grapefruit spoon is handy when cleaning the membrane and seeds out of the bell pepper. If you like the "stem cap" lid on your baked peppers, it helps to cut the top section of the pepper off in an irregular shape so you can more easily fit the lid back on each individual pepper. I do not parboil the peppers before stuffing, nor do I slice the peppers in half since I want the whole pepper shell to serve as my lunch's package. I make large batches of nine to ten peppers at a time, and since I really pack the stuffing in each pepper-package, I bake them at 375 degrees for at least an hour (and more if needed). I leave a loose foil cover on for about 40 minutes, then remove the foil, baking until the stuffing bubbles and the peppers are fully cooked and tender. Before stuffing, some people trim the bottoms of the peppers to make them flatter; I don't. Use crumpled aluminum foil in the pan if you need help getting your peppers to stand up in the baking pan. Or, better yet, select good stuffing-shaped peppers when you buy your bells.

Sweet Peppers Stuffed with Chilies and Corn

From A Well-Seasoned Appetite by Molly O'Neill

Serves 4 as a main course or side dish

1/2 tsp. olive oil [or more!]
2 cloves garlic, minced
1 small onion, finely chopped
2 large ears corn, kernels cut from the cob
1 can (16 oz) hominy, drained and rinsed
2 large eggs
2 small hot chilies, seeded and minced
1 1/2 tsp. kosher salt
fresh ground pepper, to taste
4 red, green, or yellow bell peppers, or a combination
4 tbsp. grated Monterrey jack cheese
1 scallion, chopped

Preheat the oven to 375-degrees.

Heat the oil in a skillet over medium heat. Add the garlic and cook, stirring, for 20 seconds. Add the onion and cook until soft, about 5 minutes. Let cool. Combine half the corn and half the hominy in a food processor. Add the eggs and process until smooth. Scrape into a bowl and stir in the onion mixture, the remaining corn and hominy, the chilies, salt, and pepper.

Slice the tops off the peppers. Remove the cores and scrape out the seeds and ribs. Trim the bottoms so the peppers will stand straight, being careful not to cut all the way through. Fill the peppers with the corn mixture. Place in a shallow baking dish large enough to hold them without crowding, and pour in 1 cup of water. Cover with aluminum foil and bake for 30 minutes. Uncover and continue baking until peppers are tender when pierced with a small knife, about 30 minutes longer. Sprinkle the tops with the cheese and bake just until melted. Divide the peppers among 4 plates, sprinkle with the scallion, and serve.

Quinoa & Spinach Stuffed Peppers

From Eating Well Magazine, July 1998.

5 large, plump yellow or red bell peppers
3/4 cup quinoa, rinsed well
1 1/2 cups water
1 tsp. salt
1/4 cup currants
1/4 cup pine nuts
2 tsp. olive oil
1 cup chopped scallions
1/2 tsp. ground cumin
10 oz. spinach, washed and shredded (8 cups)
1/4 cup chopped fresh cilantro
1/4 cup chopped fresh parsley
2 T. chopped fresh dill
1 T. fresh lemon juice
1 tsp. freshly grated lemon zest
Fresh ground pepper to taste

1. Preheat oven to 450-degrees. Lightly oil a baking sheet or shallow pan.
2. Halve peppers lengthwise, leaving stems intact. With a paring knife remove seeds and ribs. Place peppers, cut-side down, on the baking sheet. Bake 10 to 15 minutes, until just tender. Dice 2 halves. Set all peppers aside.
3. In a medium saucepan, combine quinoa, water and 1/2 tsp. salt. Bring to a simmer. Cover and simmer over low heat until tender, about 15 minutes. Drain and set aside.
4. Soak currants in hot water until softened, about 20 minutes. Drain.
5. In a large dry skillet, toast pine nuts over medium heat, stirring constantly until golden and fragrant, about 5 minutes. Transfer to a small bowl.
6. In the skillet, heat oil over medium heat. Add scallions and cumin. Cook, stirring, until softened, about 2 minutes. Add spinach and remaining 1/2 tsp. salt; cook, turning occasionally, until spinach is wilted, 2-3 minutes. Remove from heat. Stir in cilantro, parsley, dill, lemon juice, lemon zest, reserved chopped pepper, quinoa, currants and pine nuts. Adjust seasoning with salt and pepper.
7. Divide mixture among pepper halves. (The pepper will keep, covered, in the refrigerator for up to 2 days.) Serve warm or at room temperature.

Makes 4 servings.

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