Stuffed green peppers #2 recipe
information
These make a filling first course on their own or with a tomato sauce, served with hot garlic or pitta bread. They are especially good served warm. They could also be served as a tasty supper dish.
ingredients
4 green peppers
150 g (5 oz) long-grain rice
1 small onion, chopped
3 tablespoons vegetable oil
2 tablespoons tomato puree
5 tablespoons water
50 g (2 oz) flaked almonds
50 g (2 oz) sultanas
2 teaspoons dried oregano
grated zest of 1 orange
salt and freshly ground black pepper
150 g (5 oz) long-grain rice
1 small onion, chopped
3 tablespoons vegetable oil
2 tablespoons tomato puree
5 tablespoons water
50 g (2 oz) flaked almonds
50 g (2 oz) sultanas
2 teaspoons dried oregano
grated zest of 1 orange
salt and freshly ground black pepper
method
1. Heat the oven to 180C/350F/Gas4.
2. Bring a large saucepan of water to the boil, add the rice, bring back to the boil and cook for about 15 minutes until the rice is tender.
3. Meanwhile, slice the tops off the peppers and reserve them. Carefully remove the seeds from the peppers.
4. Drain the rice thoroughly, rinse under cold running water and then drain again.
5. In a bowl, thoroughly mix the rice together with all the remaining ingredients, reserving 2 tablespoons of the oil and 2 tablespoons of the water.
6. Fill the peppers with the stuffing mixture, packing it in well but taking care not to break the peppers.
7. Put the peppers into a casserole in which they will stand together closely but comfortably. Replace the tops.
8. Mix together the reserved oil and water and drizzle it over the peppers.
9. Cover the dish and bake for 25 minutes. Uncover for a further 25 minutes. Serve hot, warm or cold.
2. Bring a large saucepan of water to the boil, add the rice, bring back to the boil and cook for about 15 minutes until the rice is tender.
3. Meanwhile, slice the tops off the peppers and reserve them. Carefully remove the seeds from the peppers.
4. Drain the rice thoroughly, rinse under cold running water and then drain again.
5. In a bowl, thoroughly mix the rice together with all the remaining ingredients, reserving 2 tablespoons of the oil and 2 tablespoons of the water.
6. Fill the peppers with the stuffing mixture, packing it in well but taking care not to break the peppers.
7. Put the peppers into a casserole in which they will stand together closely but comfortably. Replace the tops.
8. Mix together the reserved oil and water and drizzle it over the peppers.
9. Cover the dish and bake for 25 minutes. Uncover for a further 25 minutes. Serve hot, warm or cold.
serving amount
serves 4
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