Vegetables Peppers Bell pepper Stuffed Yellow Peppers with Spicy Swiss Chard and Scallion Pilaf Be the first to rate & review! The Good News Celia Brooks Brown lives in London near Green Lanes, an ancient thoroughfare now famous for restaurants that serve Turkish dishes, like these stuffed peppers. Brooks Brown replaces the usual green bell peppers with yellow ones, which deliver more than twice the vitamin C: One yellow pepper provides a whopping 500 percent of the recommended daily intake. More Middle Eastern Recipes By Celia Brooks Brown Updated on June 12, 2017 Print Rate It Share Share Tweet Pin Email Photo: © Quentin Bacon Active Time: 35 mins Total Time: 1 hrs 45 mins Yield: 4 Ingredients 1 1/2 cups short-grain (sushi) rice, rinsed and drained 3 cups water 3/4 pound Swiss chard, ribs removed and reserved for another use 1/4 cup extra-virgin olive oil 6 medium scallions, thinly sliced 1 garlic clove, minced 3/4 teaspoon turmeric 3/4 teaspoon ground cumin 3/4 teaspoon ground ginger 1/4 teaspoon cinnamon 1/4 teaspoon cayenne pepper 1 medium tomato, diced 2 tablespoons currants 1 tablespoon fresh lemon juice Salt and freshly ground pepper 4 yellow bell peppers (1/2 pound each) 1 cup vegetable broth or water Directions Preheat the oven to 400°. In a medium saucepan, cover the rice with the water and bring to a boil. Cover the saucepan and cook the rice over low heat until the water is absorbed, about 15 minutes. Remove from the heat and let the rice stand for 5 minutes. Fluff the rice. Meanwhile, in a large skillet, bring 1/2 inch of water to a boil. Add the Swiss chard and cook over high heat until tender, about 2 minutes. Drain the chard and let cool, then squeeze dry and coarsely chop. In the skillet, heat the olive oil. Add the scallions and garlic and cook over moderate heat until softened, about 4 minutes. Add the turmeric, cumin, ginger, cinnamon and cayenne and cook, stirring, for 2 minutes. Add the tomato and cook, stirring, until the liquid evaporates, about 2 minutes. Add the currants and chopped Swiss chard, cover and cook for 2 minutes. Add the lemon juice and rice. Season with salt and pepper and stir well. Cut the tops off the peppers and reserve. Scoop out the seeds and ribs. Spoon the rice filling into the peppers and replace the tops. Pour the broth into a shallow baking dish that will hold the peppers snugly. Stand the stuffed peppers in the broth. Cover tightly with foil and bake for about 1 hour and 10 minutes, or until the peppers are tender. Serve the stuffed peppers warm or at room temperature. Notes One Serving 493 Calories, 15 gm Total Fat, 2.2 gm Saturated Fat, 82 gm Carbohydrates, 4 gm Fiber. Rate it Print