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Seasonal Stuff

Late September is probably the best time of year to stuff stuff.  Tomatoes, squash, mushrooms—all good candidates given the overlapping seasonality at your local produce vender.  But the king remains: with its cavernous inside and bright, savory flavor, bell peppers are an ideal vessel for whatever else you have going in your fridge or cupboard. 

For a hearty, not-quite-summer-not-quite-fall side dish, try this easy recipe below.

Bell peppers stuffed with FILLO'S Rice & Gandules

Rice and Gandules-Stuffed Bell Peppers

2 big bell peppers, color of your choice

1 pouch of FILLO’S Puerto Rican Rice & Gandules

extra virgin olive oil

fresh cilantro

Slice the peppers in half, remove the stem and seeds and fry cut side down in a splash of olive oil until softened.  Stuff each with FILLO’S to the top.  Roast in a 350 degree oven for seven to ten minutes until warmed through and fragrant.  Top with torn fresh cilantro and serve.