Rice and Veggie Bowl
Vegetables over rice is a staple in our kitchen. This simple recipe using sweet peppers could include some of the eggplant or green beans from this week’s box. The fresh herbs really help to make this dish special – some can be added in to the dish while your cooking, and some can be used as a garnish on top.
1-pound of sweet peppers – about 3 large
2 tablespoons extra-virgin olive oil
1 small onion, chopped
2 plump garlic cloves, minced
1 small hot pepper, seeded and cut in 1-inch strips (optional)
Salt and black pepper
¾ pound tomatoes, chopped (1 cup)
2 tablespoons of minced parsley basil or oregano
2 ounces Parmesan cheese, finely grated (about 1/2 cup)
3 cups cooked (brown) rice
Cut tops off peppers, then cut lengthwise into sections along creases. Remove seeds and membranes. Slice sections crosswise.
Heat oil in a large heavy skillet over medium heat and add onion. Cook, stirring, until tender, about 5 minutes. Add garlic and stir until fragrant, about 30 seconds. Add sweet peppers and chiles if you are using them. Cook, stirring often, until peppers have softened, about 5 minutes. Add salt to taste and continue to cook for another 5 minutes, until peppers are tender.
Add tomatoes, herbs (except basil) and black pepper, reserving a few for garnish. Bring to a simmer and cook, stirring from time to time, until tomatoes have softened and cooked down, 5 to 10 minutes.
Cover skillet, reduce heat and simmer for another 10 minutes, stirring occasionally, until mixture is thick and fragrant. Stir in slivered basil. Taste and adjust seasonings. Keep warm.
Spoon rice into bowls. Top with peppers. Garnish with torn leaves of fresh basil, or other herb and grated Parmesan.