Stuffed Peppers Recipe

Stuffed Peppers Directions

1. 1

   Prepare the Rice and Peas

   Cook the Carolina gold rice according to package instructions. In the last 5 minutes of cooking, add Sea Island peas to the pot. Once cooked, fluff with a fork and season with salt and pepper.

2. 2

   Make Heirloom Tomato Jam

   Chop the heirloom tomatoes and combine them in a saucepan with sugar and balsamic vinegar. Simmer on low heat until the mixture thickens, about 15-20 minutes. Set aside.

3. 3

   Prepare Arugula Pesto

   In a food processor, combine arugula, olive oil, salt, and pepper. Blend until smooth. Adjust seasoning to taste.

4. 4

   Stuff the Peppers

   Preheat your oven to 375°F (190°C). Cut the tops off the bell peppers and remove the seeds. Fill each pepper with the rice and pea mixture. Place them upright in a baking dish.

5. 5

   Bake the Peppers

   Cover the baking dish with foil and bake for 25 minutes. Remove the foil and sprinkle cotija cheese on top of each pepper. Bake for an additional 10 minutes until the cheese is melted.

6. 6

   Serve

   Remove the stuffed peppers from the oven and let them cool for a few minutes. Serve with heirloom tomato jam and a drizzle of arugula pesto.