Mixed peppers stuffed with rice Recipe

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A glorious vegetarian meal that’s also gluten free

Cook time:
Servings: 4-6
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Ingredients

Cost per serving $0.60 view details
  • 2 red peppers
  • 1 yellow pepper
  • 1 orange pepper
  • 1 shallot
  • 50g pecorino cheese
  • 1 tablespoon chopped fresh parsley
  • A handful of fresh basil leaves
  • 200g wholegrain basmati rice
  • 50g green olives, pitted
  • 200ml passata (pureed, sieved tomatoes)
  • 3 tablespoons olive oil
  • Sea salt
  • Black pepper

Directions

  1. PRE-HEAT THE OVEN TO 190˚C/170˚C FAN/GAS 5
  2. Wash, halve and deseed the peppers. Using 1 tablespoon of olive oil, brush the inside of each pepper and sprinkle lightly with salt. Put the peppers cut-side-up in a roasting tray and roast for 15 minutes or until they begin to soften.
  3. Meanwhile, bring a pan of salted water to the boil. Cook the rice according to the packet instructions.
  4. Peel and finely chop the shallot. Wash and tear the basil leaves. Slice the olives. Cut the pecorino into thin flakes.
  5. Warm 1 tablespoon of oil in a small pan. Add the shallot and basil leaves and sprinkle with salt. Cook for a 3-4 minutes or until the shallot has softened.
  6. Add the passata and a little water. Turn the heat down and simmer for 10-12 minutes.
  7. Drain the rice and dress with the tomato and basil sauce. Add the olives and pecorino and season with a generous grinding of black pepper.
  8. Spoon the rice mixture into the softened peppers and drizzle with the remaining olive oil.
  9. Return the peppers to the oven for a further 15-20 minutes. Meanwhile, wash and chop the parsley.
  10. Sprinkle with the parsley and serve.

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Nutrition Facts

Amount Per Serving %DV
Serving Size 122g
Recipe makes 4 servings
Calories 318  
Calories from Fat 133 42%
Total Fat 14.96g 19%
Saturated Fat 2.95g 12%
Trans Fat 0.0g  
Cholesterol 0mg 0%
Sodium 324mg 14%
Potassium 320mg 9%
Total Carbs 44.04g 12%
Dietary Fiber 4.3g 14%
Sugars 18.92g 13%
Protein 4.58g 7%
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