Ingredients
4 medium bell peppers
2 cups Easy Beef Chili
1 1/2 cups cooked white rice
1 large egg, lightly beaten
1 cup tomato sauce (from an 8-ounce can)
1/2 cup low-sodium chicken broth
1 tablespoon harissa paste
1 teaspoon extra-virgin olive oil, plus more for drizzling
1 cup loosely packed flat-leaf parsley leaves
1 teaspoon fresh lemon juice
Preparation
Preheat oven to 400 degrees. Place peppers directly over a gas flame (or under the broiler); cook, turning occasionally, until charred, about 8 minutes. Transfer to a bowl, cover with plastic wrap, and let steam about 15 minutes. Rub off charred skins. Cut 1/2 inch off top of each pepper; remove ribs and seeds.
In a bowl, stir together chili, rice, and egg. In a separate bowl, stir together tomato sauce, chicken broth, and harissa; pour into an 8-inch baking dish.
Nestle peppers in dish; divide chili mixture among cavities. Drizzle with oil. Cover with parchment-lined foil; bake until sauce bubbles, 40 to 45 minutes.
Toss parsley with lemon juice and 1 teaspoon oil. Sprinkle some of the parsley mixture on peppers; serve the rest as a salad.
