This hearty vegetarian meal comes together easily and is chock full of greens. For a show-stopping presentation, try cutting a bit off the bottom of each pepper to ensure they’ll stand up straight.
Stuffed Peppers with Bowery Cilantro and Arugula
Prep: 30 minutes | Cook: 15-20 minutes Serves 4
Made for Bowery By
Ashton Keefe is a chef and culinary stylist whose work has appeared in Food & Wine Magazine, The New York Times, as well as the Today Show and Martha Stewart. Her bubbly and convivial nature mirrors her overarching and founding belief that food is an act of love and an opportunity for beauty.
Featured Bowery Ingredients
- 4 peppers, with tops cut off and seeds removed
- 4 cups cooked rice, still warm
- Bowery Cilantro, 1.25 oz, chopped
- ½ package Bowery Arugula
- 1 lemon, zested and juiced
- 1 teaspoon salt
- ¼ cup extra virgin olive oil
- ¾ cup grated Parmesan cheese, plus more for garnish
Make it vegan
For a vegan preparation, simply omit the parmesan.
- Preheat the oven to 375° F. Place peppers in an oven-proof baking dish or on a sheet tray.
- Add rice to a large bowl. If the rice isn’t warm, heat in the microwave until warm so greens will wilt slightly.
- Add cilantro, arugula, salt, lemon zest, lemon juice, olive oil and Parmesan to the rice and stir. Evenly stuff peppers and then garnish more Parmesan. Place pepper tops alongside to roast.
- Bake for 15-20 minutes until peppers are just soft and the top of the rice is crispy and browned.
- Top with pepper tops prior to serving.