Stuffed Peppers

Hi everyone, and Happy New Year!

Hopefully you all had a good start to the New Year, and a good Christmas/Hannukkah/Winterval.

After the rich food we’ve all been enjoying over the past couple of weeks, I wanted to share a light recipe for an easy dinner- stuffed peppers with mediterranean vegetables.

Stuffed peppers are super-adaptable, and can be made as light or as filling as you like.

Tip: Once you’ve halved and de-seeded your peppers, place them face-down on a plate and microwave for about a minute. This saves ten minutes in the oven softening the peppers. Perfect if you’re hungry!

Mediterranean stuffed peppers

Ingredients:

3 bell peppers, your favourite colour

1 1/2  cups  white rice

2 tsp turmeric, basil, rosemary, oregano, thyme, paprika

1 vegetable stock cube

A handful of chopped chorizo or salami

A handful of black olives, chopped roughly (optional)

1 small onion or shallot, finely diced (optional)

1 courgette

1 aubergine (optional)

Olive oil, to brush

Black pepper

Worcestershire sauce

 

Method:

  1. Cut your peppers top to bottom, remove the seeds, and place face-down on a plate. Microwave for about a minute to soften the peppers.
  2. Boil a pan of water and add the stock cube, rice and half the spices. Cover the rice and do not stir it until it appears fluffy.
  3. While the rice is boiling, fry the chorizo or salami, along with the onion or shallot and the remaining spices, in just a little oil. Remember that the sausage will give up its fat once heated, so you don’t need too much oil.
  4. Slice the aubergine and courgette into long slices, and brush with oil. Add more spices if you wish.
  5. Once the rice is cooked, drain it thoroughly. Stir in the meat and onion, and olives, if you’re using them. Add a splash of Worcestershire sauce and stir through.
  6. Heat your oven to 200°C (Gas Mark 6).
  7. Scoop the rice filling into the pepper shells, and press down slightly to fit it all in. Place on a baking tray and into the middle of the oven.
  8. Place your sliced vegetables onto another baking sheet and place just under your peppers. Fit them on the same tray if you can. Bake for around ten minutes, or until the top of the filling is crispy and your vegetable slices are cooked.
  9. Serve with a side salad and your favourite sauce or dressing.

Tip: Make a big batch, then take them to work for lunch the next day

There are tonnes of variations you can try- use spicy chicken, sultanas, and couscous and serve with hummus to make Moroccan stuffed peppers. Or fill with minced lamb, garlic, and plenty of onion to give an Indian keema filling. Mr Scrumptious’s favourite is rice with plenty of pesto and mozzarella. Feel free to add your own version in the comments section!

Stay tasty!

Love,
Miss Scrumptious xxx

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