Stuffed Peppers with Red Rice & Tomato Sauce

Food Main Courses Starters Gluten-free Vegetarian

The Vegetarian Society Happy, Healthy and Delicious

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Prep: 20 minutes

Cook: 40 minutes

2 Servings

Ingredients

FOR THE STUFFED PEPPERS

2 large yellow peppers

80g red or brown rice

2 tbsp pine nuts

2 tsp olive oil

1 medium red onion, finely diced

1 clove garlic, finely chopped

Ground cinnamon, pinch

Allspice, pinch

4 dried apricots, sliced

2 tbsp sultanas

5g parsley, finely chopped

5g mint, finely chopped

2 large spring onions, sliced

30g vegetarian feta cheese

100ml water

FOR THE SAUCE

½ small red chilli

4 medium tomatoes

1 clove garlic

1 small onion

5g fresh parsley

½ tsp ground cumin

Pinch salt

Pinch ground black pepper

Method

Preheat oven to 180°C. Cut peppers in half lengthwise, remove seeds but keep stalk
Place cut side down on a baking sheet lined with greaseproof paper and cook for 15 minutes until tender and slightly coloured
Remove when skin starts to brown slightly
Cook the rice in boiling water for 20 minutes until tender, then drain
Toast pine nuts in a small frying pan over a low heat until golden brown. Remove from pan and set aside
Using same pan, heat oil and add red onion and garlic. Cook for 5 minutes until soft
Add spices and cook for 1 minute until fragrant. Add rice with a splash of water to prevent sticking and stir
Take pan off the heat and stir through the pine nuts, apricots, sultanas, herbs and spring onions
Divide rice mixture between pepper halves, stuffing well. Crumble feta cheese on top of each pepper and place back in the oven for 5 minutes
Blend sauce ingredients together in a blender with 100ml of water. Transfer to a small saucepan. Bring to the boil then reduce heat and simmer for 15 minutes, adding a little water if needed
Serve peppers topped with the tomato sauce