Artichoke-Rice Salad in Bell Pepper Cups
 
Yield: 8 servings
Ingredients
  • 8 baby bell peppers (assorted colors)
  • 2 cups cooked long-grain white rice
  • ⅓ cup chopped canned artichoke hearts
  • 1 recipe Lemon-Tarragon Vinaigrette (recipe follows)
  • Garnish: fresh tarragon
Instructions
  1. Make bell pepper cups by cutting off tops of baby bell peppers and scooping out seeds and membranes. Discard seeds and membranes, but reserve tops. Trim bottoms of pepper cups so they sit level. Cover cups with damp paper towels, place in an airtight container, and refrigerate until needed. Chop trimmings and reserved tops to yield ⅓ cup chopped bell pepper.
  2. In a medium bowl, combine rice, artichoke hearts, chopped bell pepper, and enough Lemon-Tarragon Vinaigrette to moisten, stirring to blend. (Reserve remaining vinaigrette to drizzle on salad before serving.) Cover rice salad, and refrigerate until cold, approximately 4 hours.
  3. Place bell pepper cups on a serving dish, and fill with chilled rice salad. Lightly drizzle with reserved vinaigrette.
  4. Garnish with fresh tarragon sprigs, if desired.
Recipe by TeaTime Magazine at https://teatimemagazine.com/artichoke-rice-salad-bell-pepper-cups-recipe/