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Pepper Stuffed With Saffron Rice

Veggie.Lover's picture
Ingredients
  Olive oil 4 Fluid Ounce (120 Milliliter)
  Green pepper 1 , seeded and cubed
  Onion 1 Medium, chopped
  Fennel stalk 1 , chopped
  Garlic 2 Clove (10 gm), chopped
  Brown rice 4 Ounce (100 Gram)
  Tomato puree 2 Tablespoon
  Fresh spinach leaves/Sorrel leaves 4 Ounce, chopped (100 Gram)
  Saffron/Turmeric 1 Pinch
  Green peas 2 Ounce (50 Gram)
  Red peppers 4 (Equal Sized)
  Sea salt 1 Pinch
  Freshly ground black pepper 1 Pinch
Directions

GETTING READY
1. Slice the top of the each pepper off.
2. Remove the seeds and the internal membranes
3. Set aside till required

MAKING
4. In a large saucepan, heat the oil
5. Add the vegetables and stir fry for 4 minutes without browning the vegetables
6. Add the rice to the mixture and stir well
7. Add water that is three times the volume of the rice
8. Add the tomato puree, spinach, sorrel, saffron and peas to the mixture
9. Bring to the boil and cook for 30 to 40 minutes, covered, or until the rice is cooked but still firm and has absorbed all the water. Add more water during cooking if it is being absorbed too quickly.
10. Season to taste
11. Fill each of the peppers with the rice mixture
12. Place the peppers upright on a baking dish
13. Add water to about half-way up the peppers.
14. Season the water and cover the dish.
15. Braise in the oven for about 35 minutes at 400°F/200°C (Gas Mark 6).

FINALIZING
16. Season the cooking water with a little yeast extract and salt if required to form a stock.

SERVING
17. Serve the peppers hot or cold with the sauce on the side.

Recipe Summary

Difficulty Level: 
Medium
Cuisine: 
American
Course: 
Side Dish
Dish: 
Stuffing
Restriction: 
Vegetarian
Ingredient: 
Pepper
Interest: 
Healthy
Preparation Time: 
15 Minutes
Cook Time: 
30 Minutes
Ready In: 
45 Minutes
Servings: 
4

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