Riso Nerone-Stuffed Peppers

Mixed with parsley and golden raisins, this earthy Italian rice is the perfect compliment to garden-fresh peppers.

1½ cups Riso Nerone black rice
2-4 sweet peppers of your choice
3 cups chicken broth
½ cup onion, chopped
3 cloves garlic, minced
¼ cup golden raisins
1 bay leaf
2 tablespoons fresh parsley, chopped
Olive oil
Sea salt and fresh ground pepper

1. Sauté onions and garlic in 2 teaspoons of olive oil in a heavy sauce pan over medium heat. Once onions are softened, add rice and toast for about a minute, then add in bay leaf and chicken broth. Simmer, partially covered for about 25 minutes, or until all broth has been absorbed.

2. While rice is cooking, preheat oven to 400°. Wash peppers, cut off tops and remove seeds.

3. Mix chopped parsley and raisins into rice; season with salt and pepper as needed. Stuff each pepper with rice mixture and brush tops with olive oil.

4. Bake for 20 minutes until peppers are slightly charred.

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