Stuffed peppers (capsicums)

all details

A recipe from the Good Food collection.

Ingredients

  • 175 g (4½ oz) long-grain white rice
  • 1¼ cups (315 ml/10 fl oz) chicken stock
  • 6 medium-sized red, yellow or orange peppers (capsicums)
  • 60 g (2 oz) pine nuts
  • ⅓ cup (80 ml/2¾ fl oz) olive oil
  • 1 large onion, chopped
  • ½ cup (125 g/4 oz) tomato passata
  • 60 g (2 oz) currants
  • 2½ tablespoons chopped fresh flat-leaf parsley
  • 2½ tablespoons chopped fresh mint leaves
  • ½ teaspoon ground cinnamon

Method

1. Put the rice and stock in a saucepan and bring to the boil over medium heat. Reduce the heat to medium-low, cover tightly and cook for 15 minutes, or until tender. Remove from the heat and set aside, covered.

2. Bring a large saucepan of water to the boil. Cut off the tops of the peppers, reserving the lids. Remove the seeds and membrane from the peppers and discard. Blanch the peppers in the boiling water (not the lids) for 2 minutes, then drain and leave upturned to dry on paper towels.

3. Preheat the oven to moderate 180°C (350°F/Gas 4). Toast the pine nuts in a small frying pan over low heat until golden brown, then remove from the pan and set aside. Increase the heat to medium and heat 2 tablespoons of oil. Add the onion and cook for 10 minutes or until soft, stirring occasionally.

4. Add the tomato passata, currants, parsley, mint, cinnamon, cooked rice and toasted pine nuts to the pan. Stir for 2 minutes, then season, to taste, with salt and pepper.

5. Stand the peppers in a baking dish in which they fit snugly. Divide the rice mixture among the pepper cavities. Replace the lids.

6. Pour 100 ml (3½ fl oz) boiling water into the dish and drizzle the remaining oil over the top of the peppers. Bake for 40 minutes, or until the peppers are just tender when tested with the point of a small knife. Serve warm or cold.

Rate this recipe

Rate this recipe:

Use [left] and [right] keys to rate, [enter] to submit, [esc] to cancel.

Rate this recipe with 0.5 a star Rate this recipe with 1 star Rate this recipe with 1.5 stars Rate this recipe with 2 stars Rate this recipe with 2.5 stars Rate this recipe with 3 stars Rate this recipe with 3.5 stars Rate this recipe with 4 stars Rate this recipe with 4.5 stars Rate this recipe with 5 stars

Write a review

Thanks for voting!

Write a review

  • Cuisine - Spanish
  • Course - Starter/Entree, Side Dish
  • Occasion - Dinner Party

Reviews

Be the first to write a review.

Write a review

You are logged in as [Logout]

All information entered below may be published.

Error: Please enter your screen name.

Error: Your Screen Name must be less than 255 characters.

Error: Your Location must be less than 255 characters.

Rate Stuffed peppers (capsicums)

Rate Stuffed peppers (capsicums):

Use [left] and [right] keys to rate, [enter] to submit, [esc] to cancel.

Rate Stuffed peppers (capsicums) with half a star Rate Stuffed peppers (capsicums) with 1 star Rate Stuffed peppers (capsicums) with 1.5 stars Rate Stuffed peppers (capsicums) with 2 stars Rate Stuffed peppers (capsicums) with 2.5 stars Rate Stuffed peppers (capsicums) with 3 stars Rate Stuffed peppers (capsicums) with 3.5 stars Rate Stuffed peppers (capsicums) with 4 stars Rate Stuffed peppers (capsicums) with 4.5 stars Rate Stuffed peppers (capsicums) with 5 stars

Error: Please select your rating for 'Stuffed peppers (capsicums)'.

Error: Please select a rating.

Error: Please enter your review.

Error: Your Message must be less than 300 words.

Post to

You need to have read and accepted the Conditions of Use.

Thank you

Your review has been submitted for approval.

Reviews are moderated and are generally published if they are on-topic and not abusive.

Most popular recipes

Promotions

Rabbit Ranch is offering readers the chance to win one of five mixed cases of their wines.

Cook discussions

Cook discussions

Cook discussions

Cook discussions

Cook discussions