Simple Stuffed Veg - Jamie Oliver

Jamie Oliver's book Jamie Does is a great book. I made one of his Greek dishes 'Simple Stuffed Veg' and I must say, it was total yum, we both loved the chilli Jamie added to this dish, along with the pistachios and feta.

Rice stuffed peppers and tomatoes

This is really easy to make and delicious too, I halved the recipe to serve two. 

For other Jamie Oliver recipes please use the Jamie Oliver tag in the list of recipes at the very end of this page.

To serve 4 you will need:
2 large firm beef tomatoes
2 large yellow bell peppers
2 large red bell peppers
100g shelled pistachios
4 cloves garlic - chopped
200g long grain rice
1 teaspoon dried oregano
1 fresh red chilli - deseeded and finely chopped
sea salt and freshly ground black pepper
600ml chicken or vegetable stock - I used Knorr stock cubes
200g Greek feta cheese, crumbled
small bunch of mint - leaves picked and finely chopped
small bunch of flat-leaf parsley - leaves picked and finely chopped
1 tablespoon of tomato puree (tomato paste if you are in the US)

Method:
Preheat your oven to 200C/400F/Gas 6

Cut the tops off the tomatoes and put then to one side. Use a spoon to carefully hollow out the inside and get rid of that bit.

Halve the peppers lengthwise, keeping the stalks intact. With a sharp knife and a spoon, carefully get rid of the seeds. Place all these vegetables into an appropriately sized deep-sided oven dish. You want them to fit nice and snug.

Toast the pistachios in a dry frying pan, keeping them moving so they don't burn. When they're done tip them into a pestle and mortar and roughly crush, then put them to one side.

Add a glug of oil to the pan, put it back on a low heat and add the onions and garlic. Cook for about 10 minutes, until the onion is soft but not coloured.

Add the rice, oregano, chilli and a good pinch of salt and pepper. Pour in half of the stock (300ml) and cook for around 7 to 10 minutes, stirring constantly, so the rice gets coated in everything and doesn't stick to the pan.

Remove from the heat and stir in the crumbled feta, fresh herbs and bashed up pistachios.

Carefully stuff the hollowed-out peppers and tomatoes with the hot rice mixture so it comes just to the top. Don't overfill them as the rice will expand when it cooks. Put the tops back on the tomatoes and drizzle a few glugs of oil over the lot.

Mix the tomato puree/paste with the remaining stock and pour into the baking dish, around, not over the veg.

Stuffed tomatoes and peppers ready for the oven

Cover tightly with kitchen foil and bake in the hot oven for around 1 hour and 15 minutes. Remove from the oven and transfer to serving plates. Serve straight away with a nice salad and fresh crusty bread.

Look at the mess it made of my nice white roasting dish!

Simple stuffed vegetables Jamie Oliver


jamie,oliver,vegetables,peppers,stuffed
main,dinner,vegetables
Greek
Yield: 4
Author:

Simple Stuffed Veg

Simple Stuffed Veg

Oh my, this is so tasty and easy too.
Just halve the ingredients to serve two.
prep time: 10 Mcook time: 1 H & 35 Mtotal time: 1 H & 45 M

ingredients:

  • 2 large firm beef tomatoes
  • 2 large yellow bell peppers
  • 2 large red bell peppers
  • 100g shelled pistachios
  • 4 cloves garlic - chopped
  • 200g long grain rice
  • 1 teaspoon dried oregano
  • 1 fresh red chilli - deseeded and finely chopped
  • sea salt and freshly ground black pepper
  • 600ml chicken or vegetable stock - I used Knorr stock cubes
  • 200g Greek feta cheese, crumbled
  • small bunch of mint - leaves picked and finely chopped
  • small bunch of flat-leaf parsley - leaves picked and finely chopped
  • 1 tablespoon of tomato puree (tomato paste if you are in the US)

instructions:

How to cook Simple Stuffed Veg

  1. Preheat your oven to 200C/400F/Gas 6
  2. Cut the tops off the tomatoes and put then to one side. Use a spoon to carefully hollow out the inside and get rid of that bit.
  3. Halve the peppers lengthwise, keeping the stalks intact. With a sharp knife and a spoon, carefully get rid of the seeds.
  4. Place all these vegetables into an appropriately sized deep-sided oven dish. You want them to fit nice and snug.
  5. Lightly toast the pistachios in a dry frying pan, keeping them moving so they don't burn. When they're done tip them into a pestle and mortar and roughly crush, then put them to one side.
  6. Add a glug of oil to the pan, put it back on a low heat and add the onions and garlic. Cook for about 10 minutes, until the onion is soft but not coloured.
  7. Add the rice, oregano, chilli and a good pinch of salt and pepper. Pour in half of the stock (300ml) and cook for around 7 to 10 minutes, stirring constantly, so the rice gets coated in everything and doesn't stick to the pan.
  8. Remove from the heat and stir in the crumbled feta, fresh herbs and bashed up pistachios.
  9. Carefully stuff the hollowed-out peppers and tomatoes with the hot rice mixture so it comes just to the top.
  10. Don't overfill them as the rice will expand when it cooks. Put the tops back on the tomatoes and drizzle a few glugs of oil over the lot.
  11. Mix the tomato puree/paste with the remaining stock and pour into the baking dish, around, not over the veg.
  12. Cover tightly with kitchen foil and bake in the hot oven for around 1 hour and 15 minutes. Remove from the oven and transfer to serving plates.
  13. Serve straight away with a nice salad and fresh crusty bread.
Created using The Recipes Generator

10 comments

  1. I love stuffed gemisti. Next time I will add pistachios and chili a la Jamie Oliver.

    ReplyDelete
  2. Mmmmm, one of my favourite things to do with a pepper! Great pics Jan!

    ReplyDelete
  3. Mmm they look really tasty, I've never thought about adding pistachios to stuffed veg but love them so will have to try!

    ReplyDelete
  4. They look lovely, I wouldn't normally like the idea of pistachios in something like this but it does sound lovely!

    ReplyDelete
  5. Yummy! I must make this too!

    ReplyDelete
  6. You are teasing with all these Jamie recipes!

    ReplyDelete
  7. Oooohh I'm bookmarking this one - mid you will probably get the book very soon myself - can't hold off for much longer

    ReplyDelete
  8. This looks fanbloodytastic, Jan.

    BTW, I love the new look blog.

    ReplyDelete
  9. I can't wait to make these with my home grown tomatoes later this summer. Thanks for sharing!

    ReplyDelete

I love to hear from everyone so thanks for taking the time to comment.

Cheers
Jan