Garden Mains · Eastern European
Whole Roasted Red Pepper with Carrot Sauce
A whole red pepper is stuffed with a savory rice and lentil filling, braised until silky, then set upright on a velvety roasted carrot sauce. Snipped chives add a fresh, oniony finish to this elegant plate.
Test kitchen note: Cut around the stem and pull it out like a cork so you can put it back as a lid once the pepper is filled.
Method 7 steps
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Cook the rice in salted boiling water for 8 minutes so it is only half done, then drain.
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Soften the onion in the olive oil for 6 minutes, add the paprika, then stir in the rice, lentils, salt and pepper.
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Fill the peppers with the mixture, plug with the reserved stems, and stand them snugly in a baking dish. Pour in 1/2 cup stock, cover with foil and bake at 375F for 45 minutes.
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Meanwhile simmer the carrots in the remaining stock with the butter for 20 minutes until very soft.
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Blend the carrots and their liquid with the sour cream until smooth, adding water if needed for a pourable sauce. Season well.
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Uncover the peppers and bake 10 minutes more to blister the skins.
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Spoon a pool of warm carrot sauce into each bowl, set a pepper in the center and scatter with chives.
That is the whole pie. Enjoy every slice.
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