Bring on the Stuffed Peppers

Now that we've tied up the tomatoes we can see how huge the green peppers have gotten.

Plenty big enough for Sunday dinner. When we were in St. John, we had the most awesome stuffed peppers courtesy of our chefs Gretchen, Jim, Mark and Christy.

Here's the recipe:

Rice Stuffed Peppers

(Makes 6 full stuffed peppers)

Ingredients:
6 red bell peppers
1 leek
1 T olive oil
3 cloves garlic - diced
1 poblano - diced
4 oz. mushrooms - sliced
3/4 c. uncooked rice
2 cans chicken broth
1 1/2 t salt
1/4 t ground pepper
1 t ground cumin
1 t tumeric
1 t paprika
1 c frozen corn kernels
1 can black beans
3/4 c. monteray jack cheese

1. Slice of tops of peppers, remove and discard seeds and core
2. Preheat oven to 350
3. Cut leek into quarters lengthwise, slice 1/4 inch thick.
4. Heat oil in a large non-stick skillet over medium heat and add garlic and
leak. Cook, stirring occasionally, until they begin to soften ~ 5 minutes
5. Add poblano, cook another 5 minutes. Add mushrooms, cook another 4
minutes.
6. Stir in rice, cook, tossing to coat, for 1 minute
7. Stir in broth, salt, pepper, cumin, tumeric and paprika. Bring to a boil. Reduce to a simmer. Cook uncovered for 15 - 20 minutes.
8. Stir in corn, black beans, and a 1/2 grated cheese. Scoop into peppers.
9. Place in a glass baking dish and add 1/4 inch of water to the dish. Bake 1 hour
10. Sprinkle with remaining cheese - cook 1 minute under broiler.