Stuffed peppers
Preparation Time: 25 mins
Cooking Time: 40 mins
Serves 4
Ingredients
4 medium red peppers
3tbsp olive oil
1 peeled and chopped medium onion
1-2 crushed garlic cloves garlic
175g long grain brown rice
350ml light vegetable stock
juice of ½ lemon
50g cooked frozen peas
3 chopped tomatoes
2tbsp sliced and pitted black olives
2tbsp chopped fresh basil leaves
Method
1. Pre-heat the oven to 200°C/400°F/Gas Mark 6. Cut-the tops off the peppers and save. Remove the seeds. Simmer the pepper bases for 5 minutes to soften, then drain and refresh in cold water. Use 1tbsp of olive oil to oil an ovenproof dish and brush the pepper bases and tops.
2. Heat the remaining oil in a medium saucepan. Sauté the onion and garlic for 3-4 minutes until softened. Add the rice and stir for 1 minute to coat with oil.
3. Add the water or stock to the saffron or turmeric and lemon juice, cover, bring to the boil, and simmer, covered, for 20 minutes until the rice is tender. Remove from the heat. Add the peas, tomatoes, olives and basil leaves. Stir to combine all the ingredients and season to taste.
4. Spoon the mixture into the pepper bases and cover with the tops. Bake for 15-20 minutes, until the tops of the peppers are tender and golden.
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