Peppers Stuffed with Rice and Fava (or Butter) Beans Recipe

Peppers Stuffed with Rice and Fava (or Butter) Beans Recipe: I have used this version of the "moro" (rice and fava beans) for stuffing roasted pepper, an unusual and attractive option to everyday rice.

Course Dinner, Lunch

Cuisine Caribbean, Dominican

Keyword moro de habas, one-pot meal

Prep Time 10 minutes

Cook Time 30 minutes

Total Time 40 minutes

Servings servings

Calories 486kcal

Author Clara Gonzalez

Ingredients

6 bell pepper
5 tablespoons olive oil
3 cups boiled fava beans or chicken broth
3 bay leaves (optional)
2 teaspoons parsley finely diced
¼ teaspoon oregano (dry, ground)
½ teaspoon pepper (freshly-cracked, or ground)
3 clove garlic crushed
1 cup tomato sauce
5 cups water
2 cups rice
1½ teaspoon salt (or more, to taste)

Instructions

Prepping peppers: Cut the top of the bell peppers and remove seeds and the white parts from the inside. Using half the oil grease the bottom of a baking tray, and the outside of each pepper. Set aside.
Cooking rice: In a pot heat the other half of the oil over medium heat. Add the beans, bay leaves, parsley, a pinch of oregano, pepper, and garlic. Cook and stir for a minute. Stir in the tomato sauce and water. Season with salt to taste.
When the water breaks the boil, add the rice. Stir to mix. Stir regularly to avoid excessive sticking. When all the liquid has evaporated remove from the heat. The rice will not be completely cooked, it'll finish cooking in the oven.
Cooking peppers: Stuff the peppers with the rice and cover with the top of each pepper. Place in a deep baking pan that is taller than the peppers. Cover the pan tightly with aluminum foil.
Bake in preheated oven to 350 ºF [170 ºC]. for 20 minutes. Remove from the oven and try the rice, it should be firm but tender inside. If necessary, return to the oven for another 5 minutes.
Serving: Serve with meat or fish of your preference.

Notes

Note the serving size and double the ingredients if you wish to make bigger portions.

Nutrition