Scrounging around for a stuffed pepper recipe turned up this very tasty vegetarian one — well worth experimenting with. I might have made the stuffing spicier a bit more but that could be for next time. Good stuff.
4 medium bell peppers
1 cup rice, cooked
1 can pinto beans, rinsed and drained
1 medium onion, chopped
3/4 cup fresh corn kernels
1/2 cup feta, crumbled
1/4 cup toasted pine nuts
1/2 teaspoon dried basil
1 tablespoon fresh lemon juice
2 tablespoons olive oil
salt and pepper, to taste
Cook the rice and then let it cool.
Prepare the stuffing by mixing the rice with all of the ingredients (except the peppers, of course!). You can do this ahead of time and stick it in your refrigerator until you want to bake the peppers.
To assemble, preheat the oven to 375 F. Cut the tops off the peppers and remove the seeds. Reserve the tops. Spoon the filling into the peppers, packing it lightly, and then replace the pepper tops. Place the stuffed peppers in a baking dish and place it on the middle rack of the oven. Pour about an inch of water around the bottom of the peppers. Bake for about 45 – 50 minutes.