Stuffed Peppers with Rice Recipe
Easy, delicious low cost supper recipe with the sweet flavour of roast peppers
Equipment
- Baking Dish
Ingredients
- 2 whole peppers any colour, halved lengthways with seeds and pith removed
- 1 tablespoon olive oil
- 1 medium red onion peeled and chopped
- 2 cloves garlic peeled and sliced
- 100 g arborio rice
- 400 ml vegetable stock
- 30 g parmesan or pecorino cheese grated
- A handful frozen peas
- A handful flaked almonds
- 1 teaspoon cumin
- Black pepper to taste
Instructions
- Heat the oven to 190 degrees C
- Place the peppers on a baking tray, skin side up
- Brush with about one tablespoon of olive oil
- Bake in oven for 20-25minutes until starting to char
- Meanwhile make the filling
- Heat 1 tablespoon olive oil in a saucepan
- Fry the onion until soft
- Add the garlic and cook for a further minute
- Add the rice, stir and cook for a minute
- Add half the stock
- Add the cumin
- Cook for 10 minutes or so until stock is absorbed
- Add a little more stock
- Add the almonds and frozen peas
- Keep adding stock until rice is soft
- Check peppers and remove from oven when ready - set to one side
- Stir in the grated cheese
- Spoon the rice into the peppers
- Bake in the oven for about 10 minutes
- Serve immediately