Stuffed Bell Peppers with Black Rice, Smoked Salmon, and Zucchini
Category: Main Dishes
Serves: 4
Ingredients:
| Ingredient | Quantity |
|---|---|
| Red bell pepper | 1 |
| Yellow bell pepper | 1 |
| Zucchini | 2 |
| Smoked salmon | 80g |
| Black rice (Venere rice) | 300g |
| Extra virgin olive oil | 40g |
| Fine salt | To taste |
Instructions:
-
Cook the Black Rice:
Begin by cooking the black rice (Venere rice) in a large pot of boiling, lightly salted water. Let it cook for about 30 minutes or according to the package instructions. Once ready, drain the rice and set it aside. -
Prepare the Bell Peppers:
While the rice is cooking, wash the bell peppers and slice them lengthwise. Remove the stems, seeds, and any white filaments inside. Arrange the pepper halves in a baking dish, with the open side facing up. -
Prepare the Zucchini:
Rinse the zucchinis, cut off the ends, and slice them in half lengthwise. Then, cut each half into smaller chunks of similar size. This will ensure even cooking. -
Sauté the Zucchini:
Heat a drizzle of extra virgin olive oil in a pan over medium heat. Add the zucchini pieces and season with a pinch of salt. Stir occasionally and sauté until the zucchini is tender and slightly golden. This should take about 8–10 minutes. -
Combine Rice, Zucchini, and Smoked Salmon:
Once the zucchini is cooked, add the drained black rice to the pan, stirring gently to mix the ingredients. Next, cut the smoked salmon into small pieces and add it to the pan, blending it with the rice and zucchini. Continue cooking for a couple of minutes, allowing the flavors to meld together. -
Stuff the Peppers:
Spoon the rice mixture into the hollowed-out bell peppers, ensuring they are well filled. -
Bake the Stuffed Peppers:
Preheat the oven to 220°C (static mode). Place the stuffed peppers in the oven and bake for 15 minutes. Afterward, cover the peppers with parchment paper and bake for an additional 15 minutes. -
Serve:
Once the peppers are tender and cooked through, remove them from the oven. Let them cool slightly before serving. These stuffed bell peppers with black rice, smoked salmon, and zucchini make a delicious and wholesome main dish, perfect for any occasion.
Tips:
- For an extra burst of flavor, drizzle a little more olive oil over the peppers before serving.
- Feel free to substitute the smoked salmon with fresh fish for a lighter variation.
- If you prefer a bit more texture, add some toasted pine nuts or seeds to the rice mixture.
Enjoy these savory stuffed peppers that combine the earthy flavor of black rice with the richness of smoked salmon and the freshness of zucchini!
