Preparation:
Preheat the oven to 350. Wash and carefully core the red bell peppers by cutting around the stem and pulling out the center. With a paring knife, gently loosen the remaining core and seeds, and tap to empty. (Don't worry if a few seeds remain.) Brush the insides and top of each pepper with a little of the olive oil and sprinkle the insides with salt and black pepper. Place peppers on a baking sheet, and roast open side up for 30 minutes.
While the peppers are roasting, in a medium frying pan over low heat, saute the onions in the remaining oil until softened and translucent. Do not brown them. Remove from the heat and add the remaining ingredients, stirring to mix well.
Remove the roasted peppers from the oven and allow them to cool slightly. Pour any juices that have collected in their bottoms into the rice mixture and stir to mix. The mixture should be moist, with the consistency of risotto. Once the peppers are cool enough to handle, fill them with the rice mixture, dust with a little extra cayenne, and return to the oven for 15 minutes to warm through. Serve hot, whole or neatly halved vertically through the cente |
