Spiced Rice Stuffed Veggies Recipes

Steps:

• Preheat oven to 375 degrees F (190 degrees C).
• Heat olive oil in a large skillet over medium heat; cook and stir onion, poblano chile pepper, jalapeno pepper, and garlic in the hot oil until onion and peppers are softened, 5 to 6 minutes. Stir rice into onion mixture; cook until rice is lightly browned, 3 to 4 minutes.
• Stir vegetable broth, tomatoes with green chile peppers, and corn into the rice mixture; bring to a boil. Reduce heat and simmer until broth is absorbed, 7 to 10 minutes. Season rice mixture with salt and pepper; stir in 1/2 cup Monterey Jack cheese and cilantro. Remove from heat and cool slightly.
• Place the tops back onto each green bell pepper; wrap each pepper loosely with aluminum foil.
• Bake wrapped peppers in the preheated oven until softened, 15 to 20 minutes. Remove peppers from oven and lower oven's temperature to 350 degrees F (175 degrees C). Cool peppers completely, about 20 minutes.
• Stand green bell peppers upright in an 8x8-inch baking dish. Use the aluminum foil from earlier to 'nest' the peppers if necessary. Fill each pepper with rice mixture and top with panko bread crumbs and remaining Monterey Jack cheese. Place tops back onto each green bell pepper.
• Bake in the preheated oven until cheese is melted, 25 to 30 minutes.

Steps:

• In a saucepan, heat 2 tablespoons of the oil over medium high heat, saute pine nuts until slightly darkened,about 2 minutes.
• Add chopped onion and garlic, cook, stirring occasionally, until onion begins to soften, about 2 minutes.
• Add rice, currants, 1 1/4 teaspoon of the salt, sugar, cinnamon, alspice and pepper, stir well.
• Add 2 cups boiling water, reduce heat, cover and simmer until liquid is absorbed but rice is still slightly firm, about 18 minutes.
• Scrape into bowl, let cool.
• Pressing lightly, roll eggplants over work surface to loosen flesh.
• Cut off 1/8 inch thick slice lenghwise from each.
• With spoon, scoop out flesh, leaving about 1/4 inch thick walls, set shells aside.
• Chop flesh and slices.
• Core and chop 1 of the tomatoes.
• In skillit, heat 1 tablespoon of the remaining oil over medium high heat, saute chopped eggplant and tomato and remaining salt until eggplant is softened, about 5 minutes, let cool.
• Add to rice mixture along with green onions, parsley, dill and mint, toss with fork.
• Cut 1/2 inch off tops of mini sweet peppers and remaining tomatoes, with spoon, remove seeds and ribs.
• Fill eggplants, peppers and tomatoes with rice mixture, place in roasting pan just large enough to hold veggies snugly.
• Drizzle with remaining oil, 1/2 cup water and lemon juice.
• Cover with lightly greased foil.
• Bake in 400f degree oven for 1 hour.
• Uncover and bake until veggies are very tender, 15 to 20 minutes.
• Serve warm or at room temperature with pan juices spooned over top.
• Variation: Brown 8 oz lean ground lamb or beef in skillet before cooking eggplant, drain off fat.
• Add to filling.