recipes / vegetables

Stuffed Peppers

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There’s something very retro about the humble stuffed pepper. Admittedly,  it’s a bit of a Ready Steady Cook holdall for everything in your pantry, however, if you can restrain the urge to use every vegetable under the sun, this is a delightfully simple and tasty supper dish.

The brown rice adds an earthy nuttiness and is a slightly healthier option than its white long grain counterpart, and the spinach leaves take on beautifully the delicate flavours of sumac and garlic.

Serve this one up on a warm midweek evening and enjoy whilst sitting outside in the late dying sun.

Serves: 2

Prep time: 45 minutes

Ingredients:

2 capsicums
1 onion
1 bunch spinach
1 clove garlic
1 cup brown rice
2 tsp sumac
salt and pepper
olive oil for frying

Preheat your oven to 200 degrees C and chop the tops off the capsicums, removing all the white pith and seeds. Set aside.

To cook the brown rice use the 1:2 rice:water ratio and cook covered, on a low heat, until all the water has evaporated and the rice is fluffy (about 10-15 minutes).

Meanwhile, in a frying pan heat a little olive oil over a medium heat. Fry off the diced onion and the roughly chopped capsicum tops. Once tender, add in the garlic and sumac and fry for a further 2-3 minutes until the garlic is fragrant but not burnt.

Next, add in the washed spinach leaves and cook until they are fully wilted. Combine with the cooked brown rice and season.

It is up to you whether you cook the empty capsicum shells before stuffing them. They will loosen and expand and you can put in more filling, however, they do become soft and susceptible to tearing so if you don’t have a soft touch I would recommend stuffing before cooking. Either way they take between 25-35 minutes in a hot oven. You know they are ready when the skin begins to char and the flesh becomes soft.

See this dish as part of a MEAL PLAN

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Delicious additions:

For the carnivorous among you lamb mince would make a scrummy extra

Fresh chili to give it a spicy kick

Crumble some Persian feta on top

Serving suggestions:

Dressed mixed lettuce with plenty of aged balsamic vinegar

A smooth glass of red!

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2 thoughts on “Stuffed Peppers

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