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New York City Chef Doctor Delicious gives a daily updated recipe from Italian, French, and Haute Cuisine Collections. Specialties include recipes for Seafood, Soups, Salads, Desserts, Entrees, Appetizers, Pastries and Pastas. Browse our NYC restaurant reviews & the menu of Arqua Italian Restaurant in Tribeca - New York City restaurant capital of the world.

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Peppers Stuffed with Rice

1 2/3 cups chicken stock
3/4 cup long grain white rice
1/4 cup wild rice
4 sweet red, yellow or green peppers
2 tablespoons water
1 tablespoon olive oil
1/2 cup diced onion
1 clove garlic, minced
1/2 cup peas
1/2 cup corn
1/2 cup minced carrot
1/2 cup shredded part skim mozzarella cheese
1/4 teaspoon dried oregano
4 thin slices part skim mozzarella cheese
2 cups warm tomato sauce

Combine the stock, white rice and wild rice in a 1 quart saucepan. Bring to a boil over medium heat. Cover, reduce the heat to medium low and simmer for about 20 minutes, or until the rice is tender and all the stock has been absorbed.  Set aside.  Cut the tops of the peppers near the stem ends.  Discard the stems, seeds and inner membranes.  Coat a deep 3 quart casserole dish with non stick spray.  Place the peppers upside down in the dish. Add the water.  Cover with the lid or foil and bake at 350 degrees for 20 minutes.   Heat the oil in a large non stick frying pan over medium heat.  Add the onions and garlic. Sauté, stirring for 5 minutes or until tender.  Add the peas, corn and carrots.  Cover and cook over low heat for 5 minutes.  Stir in the rice, shredded mozzarella and oregano. Remove the peppers from the oven.  Turn them right side up.  Carefully fill them with the rice mixture, mounding the tops slightly. Top each with a slice of mozzarella.  Cover again with lid and bake for 15 minutes longer.  Serve with tomato sauce. Serves 4.

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