Stuffed Bell Peppers
Uses [KitchenAid® Stand Mixer](https://www.kitchenaid.com/countertop-appliances/stand-mixers.html). Stuffed bell peppers are a delicious and easy Mediterranean-inspired meal. They are best in late summer when peppers are in season, sweet and tangy. Serve at room temperature on a hot day or straight from the oven in cooler months. Crumbled feta cheese, olives and pickled pepperoncini peppers are a perfect accompaniment to complete your meal. To make this recipe gluten-free, substitute your favorite gluten-free breadcrumbs or simply omit them.
Ingredients
1/2 cup finely grated parmesan cheese
1/2 cup breadcrumbs
2 tablespoons olive oil (plus 1 tablespoon reserved)
3/4 cup arborio rice (or bomba or carnaroli rice)
3 teaspoons kosher salt (plus more as needed)
1/2 teaspoon red wine vinegar
1/2 cup water (plus a separate 1/4 cup hot water (hot but not boiling))
1 Pinch of saffron (about 20 threads)
1/4 teaspoon paprika
1/8 teaspoon chili flakes
1/3 cup fresh basil (finely chopped)
1 teaspoon thyme (finely chopped)
3 cloves garlic (peeled)
1 yellow onion (peeled and cut into cubes)
3 medium tomatoes (cored and cut into cubes)
3 large bell peppers (red, yellow or green)
1 pound boneless skinless chicken thighs (cut into 1-in/2.5-cm strips)
Step by step
Special Equipment: KitchenAid® Stand Mixer; KitchenAid® Food Grinder Attachment fitted with the fine grinder plate; Large bowl; Large saute pan; Sheet pan; Medium size baking dish; Aluminum foil
Preheat oven to 375°F/190°C. Place the chicken on a parchment-lined sheet pan and freeze for 20 minutes before proceeding. Mix the breadcrumbs and Parmesan cheese together in a small bowl and set aside.
Attach your KitchenAid® Food Grinder Attachment fitted with the coarse grinding plate to your KitchenAid® Stand Mixer. Place the bowl under the grinder and place the chicken in the large food tray. Turn the mixer to speed 4 and use the food pusher to feed the chicken into the grinder, one to two pieces at a time, taking care not to force it through. Set aside. Into a separate bowl, grind the tomatoes, onions and garlic together.
Bloom the saffron in 1/2 cup/118ml hot water with the red wine vinegar in a small bowl and set aside. Heat 2 tablespoons olive oil in a large sauté pan over medium heat. Add the chicken and cook, stirring often, until it is lightly browned. Add the puréed tomatoes, onions, garlic, thyme, basil, salt, chili and paprika. Stir together well. Add the saffron water, then the rice, and stir again. Set heat to medium and reduce liquid by half, about 8-10 minutes, stirring often to release the starches in the rice. Taste to adjust seasoning. The rice will only be about half cooked at this point.
Slice the peppers in half lengthwise, leaving as much of the stem intact as possible for presentation. Discard the cores and seeds and sprinkle with salt. Loosely fill the peppers with the chicken and rice mixture. Arrange them in the baking dish and top them with the parmesan breadcrumbs, then drizzle the tops with the remaining olive oil. Add remaining 1/4 cup/60ml water to the baking dish, cover with aluminum foil and bake for 1 hour or until the peppers are soft. Remove the lid and bake for another 15-20 minutes to brown the tops.
Chef's notes: For Greek inspired stuffed peppers, add 1/2 cup (64g) feta cheese, 1 teaspoon dried Greek oregano, and substitute 1 teaspoon (1g) dill in place of the basil. Other vegetables to easily core and stuff include white onions, large tomatoes, zucchini or eggplant. Reduce initial cooking time by 20 minutes and check for doneness.