Il Cucinologo
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Stuffed Peppers with Black Rice, Salmon, and Zucchini

17/11/2023

This is a recipe that offers a colorful and nutritious dish, combining Mediterranean flavors with a touch of originality thanks to the black rice and salmon. Here’s how to prepare the stuffed peppers with black rice, salmon, and zucchini.

Ingredients

  • 4 large peppers (of various colors, if you prefer)
  • 200 g black rice (also known as Venere rice)
  • 200 g fresh salmon (or smoked, depending on taste)
  • 2 medium zucchini
  • 1 garlic clove
  • 1 tablespoon salt-cured capers (rinse and chop them)
  • Extra virgin olive oil
  • Salt and pepper to taste
  • Aromatic herbs to taste (for example, dill or parsley)
  • Grated lemon zest (optional)

Preparation

  1. Preheat the oven to 180 °C.
  2. Wash the peppers, cut them in half lengthwise and remove the seeds and internal filaments.
  3. Cook the black rice in salted water following the cooking times indicated on the package, then drain and let it cool.
  4. Meanwhile, cut the salmon into small cubes and the zucchini into thin slices or half-moons.
  5. In a pan, sauté the chopped garlic clove with a drizzle of oil, then add the zucchini and cook for about 5 minutes. Then add the salmon and cook for another 2-3 minutes. Season with salt and pepper to taste.
  6. Remove the garlic and add the rice to the pan with the zucchini and salmon, add the capers and gently mix to combine the ingredients.
  7. If desired, also add some chopped aromatic herbs and the lemon zest.
  8. Stuff the pepper halves with the mixture of rice, zucchini, and salmon.
  9. Arrange the stuffed peppers in a lightly oiled baking dish and bake for about 20-25 minutes or until the peppers are tender but still firm.
  10. Serve the peppers hot, warm, or at room temperature according to preference.

Fun Fact

The Venere rice, with its characteristic black color, originates from China and is highly appreciated not only for its intense and slightly nutty flavor, but also for its nutritional properties, being rich in fiber and antioxidants. Its use in a Mediterranean recipe like that of stuffed peppers creates a pleasant contrast of colors and a truly intriguing blend of flavors.