Mushroom and Spinach (or Chard) Stuffed Peppers

From Farmer John’s Cookbook


4 Quarts Water                                                4 Bell Peppers, any color, tops sliced off,

1 TBSP salt, plus more to taste                             seeds removed (reserve and chop the

¼ cup butter, divided                                            flesh around the stems)

1 Lg. onion, minced, (about 1 cup), divided       1 ½ cups uncooked rice

½ lb. mushrooms, chopped                               1 cup finely diced celery

¼ cup finely diced carrots                                 ¼ cup fresh or frozen corn

1 Lg. Handful spinach or chard, chopped          1 tsp fresh minced ginger (optional)

2 cloves garlic, minced                                      dash cayenne pepper

1 Lg. Tomato, peeled, seeded, diced                ½ cup grated Parmesan cheese, divided

fresh ground black pepper                                    plus more to taste


  Preheat oven to 350.  Bring 4 quarts of water to a boil in a large soup pot; add the peppers and 1 TBSP of salt.  Cook the peppers until almost soft, 3-4 minutes.  Remove the peppers from the water and set in a colander to drain (reserve the cooking water in the pot).  Transfer the peppers to a rack, cut sides up and let cool.

  Heat 2 TBSP of butter in a medium skillet over medium heat.  Add half the onions, sauté until translucent and soft, about 5 minutes.  Add the rice and continue cooking, stirring frequently, until the rice begins to turn golden, about 10 minutes.  Add 3 cups of the peppers cooking water and bring to a boil.  Reduce heat to low, cover, and cook until the liquid is completely absorbed, 12 to 15 minutes.

  Melt the remaining butter in a large skillet over medium heat.  Add the chopped pepper tops, the remaining onions, mushrooms, celery, corn, spinach or chard, ginger if using, garlic, and cayenne; sauté until the vegetables are tender, about 10 minutes.  Add salt to taste.

  Combine the rice and sautéed vegetables in a large bowl, stir in the tomato and half the Parmesan cheese.  Season with pepper to taste.  Fill each pepper case with the filling and arrange them in a 9-inch square baking dish.  Garnish with the remaining cheese; add more if desired.  Spread any extra filling around the peppers.  Bake until heated through, about 20 minutes.