There are a million and one different ways of making this style dish. I’m sure that there is some “one authentic way” but, in my usual cavalier style I have pretty much ignored that idea in favor of simply combining flavors that go well together in a familiar way. I’m not a fan of raw green bell peppers, but cooked, softened, and stuffed with rice and veggies, they are pretty great.
I’ll admit right off the bat that these are time consuming. I tend to make them on one of the days that I don’t go to work because it takes more than an hour to prep all the ingredients, cook them, and then stuff the actual peppers. But it’s a great Sunday dinner, especially if you have a bunch of people coming and don’t have a gazillion dollars to spend cooking everyone a steak.
You’ll get up early with the kids and while they watch Sesame Street you can get everything done. Then you can forget about dinner until 30 minutes before you plan to serve it. Pop the stuffed peppers in the oven, set the table, and you’re done. These peppers are a full complete meal in themselves because stuffed into each pepper is packed full of vegetables, lean protein, and whole grain starch. They will be flavorful, filling, and satisfying and you’ll have the kitchen cleaned from cooking long before anyone ever eats dinner.