Black rice is not only visually striking but also packed with nutrients. It contains more antioxidants than blueberries and is a great source of fiber, iron, and protein. The nutty flavor and chewy texture of black rice make it an excellent choice for stuffing peppers, providing a hearty base that complements a variety of ingredients.

To make delicious black rice stuffed peppers, you will need the following ingredients:

1 ½ cups black rice (well rinsed)
4 cups chicken or vegetable broth (for cooking the rice)

6 bell peppers (red, orange, or yellow for better flavor)
1 pound of chorizo sausage (or any protein of your choice)
4 cloves of garlic (minced)
1 medium onion (chopped)
8 mushrooms (sliced)
1 can diced tomatoes
1 cup baby spinach
Spices: 1 teaspoon smoked paprika, 1 teaspoon dried oregano
Cheese: 5 ounces crumbled feta and 6 tablespoons grated Parmesan cheese

Fresh herbs like parsley or cilantro for garnish
Arugula or spinach for serving

Start by rinsing the black rice thoroughly. In a pot, combine the rice and broth, bringing it to a boil. Once boiling, reduce the heat, cover, and simmer for about 30 minutes until the rice is tender. Allow it to sit covered for an additional 10 minutes before fluffing with a fork.

While the rice is cooking, prepare the bell peppers. Slice off the tops and remove the seeds and membranes. If needed, trim the bottoms slightly to help them stand upright. You can chop the tops and add them to the stuffing mixture for extra flavor.

In a skillet, heat a splash of olive oil over medium-high heat. Add the chorizo, breaking it up as it cooks. Once browned, remove it from the skillet and set aside. In the same skillet, sauté the garlic and onion until softened, then add the mushrooms and any chopped pepper tops. Cook until the vegetables are tender, then stir in the spinach until wilted.

In a large bowl, combine the cooked black rice, sautéed vegetables, cooked chorizo, diced tomatoes, and crumbled feta cheese. Mix well and season with smoked paprika, oregano, salt, and pepper to taste.

Preheat your oven to 400°F (200°C). Stuff each bell pepper with the rice mixture, filling them generously but without packing too tightly. Place the stuffed peppers upright in a baking dish. Add about 1 cup of water to the bottom of the dish to create steam while baking.

Cover the baking dish with foil and bake for 30-40 minutes. Remove the foil, sprinkle the tops with grated Parmesan cheese, and bake for an additional 10-15 minutes until the cheese is melted and lightly browned.

Once baked, serve the stuffed peppers on a bed of fresh arugula or spinach, garnished with chopped herbs. These peppers are not only a complete meal but also a feast for the eyes, making them perfect for entertaining or a cozy family dinner.

Black rice stuffed peppers are a nourishing and satisfying dish that combines the health benefits of black rice with the vibrant flavors of fresh vegetables and spices. Whether you choose to include meat or keep it vegetarian, this recipe is versatile enough to suit any dietary preference. Enjoy experimenting with different ingredients and flavors to make it your own!