The following recipe takes the rice and vegetables of the classic paella (leaving behind its seafood) and transforms them into a flavorful filling for bell peppers.

　　

Ingredients

Serves 6

　　four 1/2-pound whole green or red bell peppers plus 1/4 cup minced red bell pepper

　　3 tablespoons olive oil

　　1 onion, chopped

　　1 tomato, peeled, seeded, and chopped

　　1 garlic clove, minced

　　3/4 cup long-grain rice

　　2 1/4 cups chicken broth

　　2 tablespoons slivered almonds, toasted lightly

　　1/2 cup fresh or thawed frozen peas

　　1/2 pound zucchini, scrubbed and cut into 1/4-inch cubes

　　1/2 teaspoon ground cumin

　　lemon wedges for garnish

　　

Step 1

Halve 3 of the whole bell peppers lengthwise, leaving the stem ends intact, core and seed them, and in a large saucepan of boiling salted water blanch them for 3 minutes, or until they are just tender. Remove the peppers and invert them on paper towels to drain (they will soften while they stand.)

　　

Step 2

In a heavy 11- to 12-inch skillet heat the oil over moderately high heat until it is hot but not smoking and in it sauté the onion, the remaining whole bell pepper, chopped, the tomato, and the garlic over moderate heat, stirring, for 15 minutes. Stir in the rice and cook the mixture, stirring, for 1 minute. Stir in the broth, heated, and salt and pepper to taste, bring the liquid to a boil, and simmer the mixture, uncovered, for 20 minutes, or until the rice is barely tender. Stir in the almonds, the peas, the minced bell pepper, the zucchini, and the cumin and divide the mixture among the bell pepper shells, mounding it. Bake the stuffed peppers in an oiled baking dish, covered, in a preheated 325°F. oven for 15 minutes, or until the rice is tender, and serve them with the lemon wedges.