Stuffed Bell Peppers In Tomato Sauce | Saveur

Name: Stuffed Bell Peppers In Tomato Sauce | Saveur
Ingredients: ¼ cup plus 3 tbsp. olive oil; 6 cloves garlic, finely chopped; 1 red serrano chile, stemmed, seeded, and finely chopped; 2 lb. ripe tomatoes, cored and pureed in a food processor, plus 3 finely chopped; 2 ½ tsp. sugar; Kosher salt, to taste; 1 large yellow onion, minced; 2 tsp. finely chopped oregano; 1 ¼ cups short-grain rice; 2 ½ cups vegetable stock; Pinch of saffron threads; Freshly ground black pepper, to taste; 6 red or green bell peppers

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For this dish from Claudia Roden's The Food of Spain (Ecco, 2011), use flat-bottomed bell peppers that will stand up easily while baking. See the recipe »

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Ingredients

¼ cup plus 3 tbsp. olive oil
6 cloves garlic, finely chopped
1 red serrano chile, stemmed, seeded, and finely chopped
2 lb. ripe tomatoes, cored and pureed in a food processor, plus 3 finely chopped
2 ½ tsp. sugar
Kosher salt, to taste
1 large yellow onion, minced
2 tsp. finely chopped oregano
1 ¼ cups short-grain rice
2 ½ cups vegetable stock
Pinch of saffron threads
Freshly ground black pepper, to taste
6 red or green bell peppers