Lunch: Stuffed Yellow Peppers with Spicy Swiss Chard and Scallion Pilaf

Recipe By: Celia Brooks Brown Brooks Brown lives in London near Green Lanes, an ancient thoroughfare now famous for restaurants that serve Turkish dishes, like these stuffed peppers. Brooks Brown replaces the usual green bell peppers with yellow ones, whi

This recipe includes fertility superfoods such as:

Cinnamon, Lemon

Health and fertility benefits of Stuffed Yellow Peppers with Spicy Swiss Chard and Scallion Pilaf

Cinnamon is one of the best ingredients that someone with insulin sensitivity can eat. Half a teaspoon of cinnamon per day has been shown to be very effective at normalizing blood sugar levels. Cinnamon contains hydroxychalcone, which is thought to enhance the effects of insulin. It has also been suggested that Cinnamon prevents post-meal blood sugar spikes by slowing the gastric emptying rate - meaning that food digests slowly. (Reference: http://www.ncbi.nlm.nih.gov/pubmed/11506060). Lemons can help to prevent oxidative damage to the body, which women with PCOS are often susceptible to.

Ingredients

1 1/2 c. short-grain (sushi) rice
3 c. water
3/4 lb. Swiss chard
1/4 c. extra-virgin olive oil
6 medium scallions
1 clove garlic
3/4 tsp. turmeric
3/4 tsp. ground cumin
3/4 tsp. ground ginger
1/4 tsp. cinnamon
1/4 tsp. cayenne pepper
1 medium tomato
2 tbsp. currants
1 tbsp. fresh lemon juice
Salt and freshly ground pepper
4 yellow bell peppers (2 pounds)
1 c. vegetable broth or water

Instructions

Preheat the oven to 400 degrees F. In a medium saucepan, cover the rice with the water and bring to a boil. Cover the saucepan and cook the rice over low heat until the water is absorbed, about 15 minutes. Remove from the heat and let the rice stand for 5 minutes. Fluff the rice.
Meanwhile, in a large skillet, bring 1/2 inch of water to a boil. Add the Swiss chard and cook over high heat until tender, about 2 minutes. Drain the chard and let cool, then squeeze dry and coarsely chop.
In the skillet, heat the olive oil. Add the scallions and garlic and cook over moderate heat until softened, about 4 minutes. Add the turmeric, cumin, ginger, cinnamon and cayenne and cook, stirring, for 2 minutes. Add the tomato and cook, stirring, until the liquid evaporates, about 2 minutes. Add the currants and chopped Swiss chard, cover and cook for 2 minutes. Add the lemon juice and rice. Season with salt and pepper and stir well.
Cut the tops off the peppers and reserve. Scoop out the seeds and ribs. Spoon the rice filling into the peppers and replace the tops. Pour the broth into a shallow baking dish that will hold the peppers snugly. Stand the stuffed peppers in the broth. Cover tightly with foil and bake for about 1 hour and 10 minutes, or until the peppers are tender. Serve the stuffed peppers warm or at room temperature.

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