Rice Stuffed Peppers

Delicious rice stuffed peppers are really easy to make but I must warn you, they are quite addictive and actually, they are even nice cold. I don't mean stone cold of course, but room temperature.

I'm pretty sure I could live on these alone; no hang on, I would also want the Greek salad too!

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Stuffed Peppers

I got the idea for these stuffed peppers from a Jamie Oliver recipe. But he adds pistachios to his, which I didn't fancy.

Start by gathering and preparing all the ingredients. Cut each pepper in half lengthways keeping the stalk intact (of your stuffing will escape!

Add a tablespoon of oil to a frying pan and fry the onions and grated carrots whilst stirring, for about 10 minutes so they are nice and soft.

Add the tomato and the chilli and garlic along with the herbs and spices and cook for a couple of minutes more.

Add the rice and stir for a minute. Then add just half of the stock and cook for about 7 minutes while stirring. keep the rest of the stock for in a bit.

Fill each pepper with the rice mixture and preheat your oven to 200c/400f or gas 6

Add the tomato puree (paste in the US) to the rest of the stock along with the honey and add a small over the top of each pepper and pour the rest into the bottom of the dish.

Drizzle with a little olive oil and cover the dish tightly with kitchen foil and pop it into your preheated oven (middle shelf) for around 1 hour and 15 minutes.

Sprinkle over the chopped parsley.

Serve with a nice Greek salad or some nice fresh crusty bread.

Greek Stuffed Peppers

rice,stuffed,peppers,recipe,Greek

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Greek

Yield: 2

Author: Jan Bennett

Rice Stuffed Peppers

So easy and tasty too! Just double the ingredients to serve four.

Prep time: 18 MinCook time: 1 H & 15 MTotal time: 1 H & 33 M

Ingredients

Main ingredients

• 1 large yellow bell pepper
• 1 large red bell pepper
• 1 small onion - finely chopped
• 1 carrot - peeled and grated
• 1 tomato - seeds removed and chopped
• 1 red chilli - deseeded and finely chopped
• 2 cloves garlic - minced

Herbs and spices

• 1/2 teaspoon black pepper
• 1/2 teaspoon allspice
• 1/2 teaspoon cinnamon
• 1/2 teaspoon dried mint
• 1 teaspoon dried oregano

Other ingredients

• 100g long grain rice
• 400ml stock - made from 1 x Knorr stock cube (chicken or vegetable)
• 1 tablespoon of tomato puree (tomato paste if you're in the US)
• 1 tablespoon runny honey
• small bunch of flat-leaf parsley - leaves picked and finely chopped

Instructions

Prepare the filling

1. Start by gathering and preparing all the ingredients. Cut each pepper in half lengthways keeping the stalk intact (of your stuffing will escape!
2. Add a tablespoon of oil to a frying pan and fry the onions and grated carrots whilst stirring, for about 10 minutes so they are nice and soft.
3. Add the tomato and the chilli and garlic along with the herbs and spices and cook for a couple of minutes more.
4. Add the rice and stir for a minute. Then add just half of the stock and cook for about 7 minutes while stirring. 
5. Keep the rest of the stock for in a bit.

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

1. Fill each pepper with the rice mixture and preheat your oven.
2. Add the tomato puree (paste in the US) to the rest of the stock along with the honey and add a small over the top of each pepper and pour the rest into the bottom of the dish.
3. Drizzle with a little olive oil and cover the dish tightly with kitchen foil and pop it into your preheated oven (middle shelf) for around 1 hour and 15 minutes.
4. Sprinkle over the chopped parsley.
5. Serve with a nice Greek salad or some nice fresh crusty bread.

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