I have used this version of the "moro" (rice and fava beans) for stuffing roasted pepper, Peppers Stuffed with Rice and Fava (or Butter) Beans is an unusual and attractive alternative to everyday rice.
Why we ❤️ it
Serving rice to Dominicans is not for the faint-hearted. Rice is where your reputation as a cook makes or breaks. I have no such fear. At this point I think I have proven I can serve decent rice, so I have embarked on new, adventurous ways to cook it and serve it.
The subject of how to translate this into English is complicated. If you google the name you'll find that what shows on images are some green beans. This is now what we knew as habas back home. The closest I got to the actual bean is butter beans (pictured below). If you know another name for it, let me know.
I grew up on this thing. My mom grew habas (a vine) around the fence in our old house. They grew effortlessly, and took almost no space.
About this recipe
The way I cooked the rice for this recipe is different than most other rice recipes on our blog. The rice is cooked partially, then finished in the oven. There is enough humidity produced by the roasting pepper, and the rice itself, to finish the process. There is some exchange of flavor between rice and peppers and results in an attractive dish that is actually easier to make than it seems.
You can get a bit creative, and use another type of beans, or perhaps add some other ingredients to the rice if you wish.
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Peppers Stuffed with Rice and Fava (or Butter) Beans Recipe
- 6 bell pepper
- 5 tablespoons olive oil
- 3 cups boiled fava beans, or chicken broth
- 3 bay leaves, (optional)
- 2 teaspoons parsley, finely diced
- ¼ teaspoon oregano (dry, ground)
- ½ teaspoon pepper (freshly-cracked, or ground)
- 3 clove garlic, crushed
- 1 cup tomato sauce
- 5 cups water
- 2 cups rice
- 1½ teaspoon salt, (or more, to taste)
- Prepping peppers: Cut the top of the bell peppers and remove seeds and the white parts from the inside. Using half the oil grease the bottom of a baking tray, and the outside of each pepper. Set aside.
- Cooking rice: In a pot heat the other half of the oil over medium heat. Add the beans, bay leaves, parsley, a pinch of oregano, pepper, and garlic. Cook and stir for a minute. Stir in the tomato sauce and water. Season with salt to taste.When the water breaks the boil, add the rice. Stir to mix. Stir regularly to avoid excessive sticking. When all the liquid has evaporated remove from the heat. The rice will not be completely cooked, it'll finish cooking in the oven.
- Cooking peppers: Stuff the peppers with the rice and cover with the top of each pepper. Place in a deep baking pan that is taller than the peppers. Cover the pan tightly with aluminum foil.Bake in preheated oven to 350 ºF [170 ºC]. for 20 minutes. Remove from the oven and try the rice, it should be firm but tender inside. If necessary, return to the oven for another 5 minutes.
- Serving: Serve with meat or fish of your preference.
Tips and Notes
Nutritional information is calculated automatically based on ingredients listed. Please consult your doctor if you need precise nutritional information.