Rice -Stuffed Peppers

 

 

Total Time1 hr 20 minsPrep Time20 minsCook Time1 hrDifficultyIntermediateYields1 Serving

 
Ingredients (4 portions)

 4 Peppers (yellow or red)
 2 Courgettes
 4 Carrots
 300 g Rice
 1 Shallot
 1 Stock cube
 1 tbsp Tomato paste
 1 pinch Cayenne pepper or chilli
 1 tbsp Paprika
 1 pinch Salt
 1 pinch Pepper
 30 ml Olive Oil
 1 Fresh coriander

 
Instructions

1

Preheat the oven to 180°C and grease a baking tray.

2

Boil the rice in salted water for 15-20 minutes until almost, but not quite, cooked (it will cook further later in the oven). Drain ad set it aside.

3

Slice the tops off the peppers and set aside. Carefully scoop out and discard the seeds. Put the peppers in a baking tray and bake them for 25–30 min until they get soft.

4

In the meantime chop the shallots and the carrots finely. Move them in a frying pan and cook with some olive oil until golden.

5

Dice the courgettes in small cubes and move them in the frying pan. Add the stock cube, salt, pepper, paprika, tomato paste and some hot water. Cook and stir for 5-10 minutes until combined.

6

Add the cooked rice, the fresh coriander, a pinch of cayenne pepper and stir for other 5-10 minutes.

7

When the peppers are soft remove them from the oven. Fill them in with the rice and bake for other 20-25 minutes.

8

When they are ready sprinkle with fresh coriander and serve.

Ingredients

 4 Peppers (yellow or red)
 2 Courgettes
 4 Carrots
 300 g Rice
 1 Shallot
 1 Stock cube
 1 tbsp Tomato paste
 1 pinch Cayenne pepper or chilli
 1 tbsp Paprika
 1 pinch Salt
 1 pinch Pepper
 30 ml Olive Oil
 1 Fresh coriander

Directions

1

Preheat the oven to 180°C and grease a baking tray.

2

Boil the rice in salted water for 15-20 minutes until almost, but not quite, cooked (it will cook further later in the oven). Drain ad set it aside.

3

Slice the tops off the peppers and set aside. Carefully scoop out and discard the seeds. Put the peppers in a baking tray and bake them for 25–30 min until they get soft.

4

In the meantime chop the shallots and the carrots finely. Move them in a frying pan and cook with some olive oil until golden.

5

Dice the courgettes in small cubes and move them in the frying pan. Add the stock cube, salt, pepper, paprika, tomato paste and some hot water. Cook and stir for 5-10 minutes until combined.

6

Add the cooked rice, the fresh coriander, a pinch of cayenne pepper and stir for other 5-10 minutes.

7

When the peppers are soft remove them from the oven. Fill them in with the rice and bake for other 20-25 minutes.

8

When they are ready sprinkle with fresh coriander and serve.

Rice -Stuffed Peppers

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