Brown Rice Bowls With Stewed Peppers

Name: Brown Rice Bowls With Stewed Peppers
Total time: 40 min
Yield: 4 servings
Ingredients: 1 1/2 pounds sweet peppers, preferably a combination of red, yellow and orange (about 3 large); 2 tablespoons extra-virgin olive oil; 1 small red onion, chopped; 2 plump garlic cloves, minced; 1 Anaheim chile pepper, seeded and cut in 1-inch strips, or 1 or 2 serrano or jalapeño peppers, minced (optional); Salt and black pepper; 3/4 pound tomatoes, grated, or peeled, seeded and chopped (1 cup); Pinch of sugar; 1 basil sprig, plus 1 tablespoon slivered basil, and additional leaves for garnish; 2 ounces Parmesan, finely grated (about 1/2 cup); 3 cups cooked brown rice

By Martha Rose Shulman

Total Time: 40 minutes
Rating: 4(160)
Notes: Read community notes

I always include at least three elements in my grain bowls: the grains, the topping and something to garnish the topping, usually a protein, often a poached egg. I wanted some contrasting crunch as well as some cheese, so I made Parmesan crisps, also known as frico, one of the easiest, best-kept secrets in the Italian repertoire.

Featured in: A Stew of Peppers Dresses Up Brown Rice

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Ingredients

Yield:4 servings

1½pounds sweet peppers, preferably a combination of red, yellow and orange (about 3 large)
2tablespoons extra-virgin olive oil
1small red onion, chopped
2plump garlic cloves, minced
1Anaheim chile pepper, seeded and cut in 1-inch strips, or 1 or 2 serrano or jalapeño peppers, minced (optional)
Salt and black pepper
¾pound tomatoes, grated, or peeled, seeded and chopped (1 cup)
Pinch of sugar
1basil sprig, plus 1 tablespoon slivered basil, and additional leaves for garnish
2ounces Parmesan, finely grated (about ½ cup)
3cups cooked brown rice

Ingredient Substitution Guide

Preparation

Step 1
Cut tops off peppers, then cut lengthwise into sections along creases. Remove seeds and membranes. Slice sections crosswise.
Step 2
Heat oil in a large heavy skillet over medium heat and add onion. Cook, stirring, until tender, about 5 minutes. Add garlic and stir until fragrant, about 30 seconds. Add sweet peppers and, if using, chiles. Cook, stirring often, until peppers have softened slightly, about 5 minutes. Add salt to taste and continue to cook for another 5 minutes, until peppers are tender.
Step 3
Add tomatoes, sugar, basil sprig and black pepper. Bring to a simmer and cook, stirring from time to time, until tomatoes have softened and cooked down, 5 to 10 minutes.
Step 4
Cover skillet, reduce heat and simmer for another 10 minutes, stirring occasionally, until mixture is thick and fragrant. Stir in slivered basil. Taste and adjust seasonings. Keep warm.
Step 5
Make Parmesan crisps: Heat oven to 350 degrees. Line 1 or 2 baking sheets with silicon mats or parchment. Spoon heaped tablespoons (about ½ ounce) grated Parmesan onto silicon mat or parchment, then use a spoon to flatten rounds until they are about 4 to 4½ inches in diameter and very thin. They should be about 2 inches apart. Bake 9 to 10 minutes, switching pans front to back, until the cheese is brown and lacy. Remove from heat and allow the rounds to cool. Once cooled, they should be crisp all the way through.
Step 6
Spoon rice into bowls. Top with peppers. Garnish with torn leaves of fresh basil and a Parmesan crisp.

Ratings

4 out of 5

160 user ratings

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Cooking Notes

Susan6 years ago

This is a great dish. It doesn't immediately sound that tasty but I am making it for the second time tonight. All the ingredients go together to make it very satisfying.

Chilewheel6 years ago

Used a mixed bag of chiles from a neighbors garden for a colorful and tasty dish. I've cooked for 30 years and professionally for 20. I've sliced, chopped, diced and concaseed tomatoes many times, but had never grated one until this dish. Liked it! Also used a spice mix for seasoning from Aronson & Simon's "Bowl Food", (Workman 1999), called "A Pinch for All Seasons." It goes well with both Asian and Mediterranean flavors, and worked well here. Leftovers with a fried egg make a good breakfast.

Rose6 years ago

I served these peppers over brown rice and ground turkey creating what was a deconstructed stuffed pepper - far superior to the regular stuffed pepper recipes I've used. I'll definitely repeat this one.

Lee1 year ago

Served hot with a dollop of Greek yogurt, which I think really complimented the flavours and made it more of a full meal for me (as I wasn’t using it as a side). I also added around 1/4 teaspoon of turmeric while cooking, as the spice profile felt a little incomplete to me, again as I wasn’t using it just as a side to compliment a main dish but as a full meal.

Anne1 year ago

I have been making this for awhile now, and wanted to update. I now just use a 15 oz can of crushed tomatoes and add a quarter cup of wine. Still a favourite of ours.

Anne1 year ago

I have been making this for awhile now, and wanted to update. I now just use a 15 oz can of crushed tomatoes and add a quarter cup of wine. Still a favourite of ours.

Andi from Austin3 years ago

Added ground turkey. Perfection.

Jennifer6 years ago

baked chicken tenders: on each side --
olive oil spray
aromatic herbal salt
extra basil flakes
bake 425 15-20 min, turn halfway through

Anne6 years ago

This was surprisingly delicious. I didn't add the hot peppers because I have had gastro issues of late. Didn't bother seeding the tomatoes - just grated them. Overall, a simple recipe that we will make again and again.

Nathan Brasfield6 years ago

Also, my favorite way to heat leftovers may be a great way to serve it in the first place:

In order to avoid the sliminess that can result from microwaving peppers, I suggest broiling a portion until the top is lightly blackened and the sides are bubbling (I use cast iron). And then spoon the cold rice on top of it after you take it from the oven and it's usually a nice warm (non-lava) temperature.

Nathan Brasfield6 years ago

I've made this a couple of times, and it's one of my favorites for how easy, affordable, nutritious, and tasty it is.

A suggestion: I'm perplexed by the recipe's "pinch of sugar." A pinch is lost in the mix--to get the effect intended by the sugar, you'll need to add much more, perhaps a tablespoon or even more. Taste your way through.

Tom Turkey6 years ago

mediocre - at best

Linda6 years ago

I cooked as directed and thought it was a bit "meh". However, I do think the leftovers hold promise when topped with a poached egg and a bit of hot sauce.

Maisie6 years ago

I used this with left-over barley I had frozen, and I just sprinkled Parmesan on it because I was lazy. Very nice, very tasty.

tundra6 years ago

I wasn't wild about this dish, although I used 2 serrano peppers and it was a bit hot. I may try it again without them.

Chilewheel6 years ago

Rowena6 years ago

I made this dish without the rice as a side to serve with diavolo chicken and sautéed spinach. It was delicious and I will serve it often. Used market peppers and homegrown tomatoes and a chile.

bruce6 years ago

I had a dish similar to this (but without the tomato or rice) as a side dish in a restaurant in Lucca, Toscana, Italia. Both that dish in Lucca, and this recipe (including the tomato) are memorable eating experiences. I am going to stew more peppers!

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