Stuffed bell peppers come out sweet and tart

There is something very alluring about edible containers, especially if they are bright red, green or yellow bell peppers. This delectable vegetarian version of stuffed bell peppers offers a hearty blend of sweet and tart flavors, supplementing the rice filling with ingredients such as raisins, lemon zest and pine nuts.

Green bells have the strongest flavor profile, a grassy, herbal quality that teams with a gentle spicy finish. Red bells are sweeter than green, with only a smidgen of herbal notes, while yellow bells are even milder than reds.

Sweet-Sour Vegetarian Stuffed Bell Peppers

Yield: 5 whole stuffed peppers, 10 halves

INGREDIENTS

3⁄4 cup raisins

5 large bell peppers — red, green or yellow, or a combination 3 tablespoons extra-virgin olive oil 1 large yellow onion, finely diced 1 tablespoon pine nuts

1 cup uncooked long grain rice 1⁄8 teaspoon salt

1⁄8 teaspoon freshly ground pepper

1 teaspoon sugar

1 3⁄4 cups water

Fresh juice of 1 lemon, Meyer lemon preferred, divided use

1⁄3 cup chopped fresh Italian parsley

2 teaspoons chopped fresh dill 2 teaspoons chopped fresh mint 1 teaspoon ground cinnamon 1 medium-large tomato, finely diced

PROCEDURE

1: Adjust oven rack to middle position. Preheat oven to 350 degrees. Place raisins in small bowl and cover with hot water; set aside.

2: Wash the bell peppers; cut about 1⁄4-inch from top to slice off top and reserve top. Scoop out core and seeds and discard; set peppers aside.

3. Prepare stuffing: Heat oil in large, deep skillet on medium heat. Add onion and cook, stirring occasionally, until onions turn golden brown, about 7-10 minutes, on medium-low heat. Add pine nuts; cook until golden. Add rice and stir to combine to coat rice. Drain raisins and add to mixture. Add salt, pepper, sugar and water. Bring to gentle boil on high heat. Cover and reduce heat to medium low. Simmer until rice is tender and liquid is absorbed, about 20-25 minutes. 4: Remove from heat and uncover. Set aside to cool slightly, about 15 minutes. Stir in half of lemon juice, parsley, dill, mint and cinnamon. Taste and add more salt and/or pepper as needed. You may opt to use seasoned salt

5. To assemble: Fill each bell pepper with stuffing mixture until slightly mounded at top. Sprinkle diced tomatoes over top of stuffing. Place peppers standing up in ovenproof Dutch oven; pan should be just big enough to accommodate them easily, yet snug enough to retain their shapes and hold them erect while cooking. Peppers should be at least 1 inch apart. Pour a little water into the pan to a level where it just starts to come up the side of the peppers. Cook until stuffing begins to brown in exposed area and peppers are ten

PHOTO BY NICK KOON Sweet-Sour Vegetarian Stuffed Bell Peppers feature a mix of raisins, pine nuts rice and a blend of seasonings. der, 35-45 minutes. Sprinkle with remaining lemon juice and serve.