Rice stuffed peppers
Hi everyone, I’v been missing from blogging the last few weeks as have been having to take some self care time with a flare up and having to adjust to some changing energy and ability parameters, but as always there are growth lessons in life challenges and this particular flare has triggered me to look deeper into meditative practices.
I have been also cooking once again gluten free and vegetarian which I always come back too when my immune system is complaining!.
I wanted to share this recipe as I made a rice dish the other day and had cooked too much rice, which I always do😊, and I thought this was a great dish to use up the extra rice and not let it go to waste. So I cooled a portion quickly and popped it in the fridge to use the next day to make these lovely stuffed peppers. ( The original base recipe is from ‘Allrecipies’ ) .
- 2 large peppers, (reds or orange colours work well), tops removed and seeded.
- olive oil, to taste.
- Celtic salt, pink Himalayan or sea salt, to taste.
- 1 1/2 – 2 tablespoons vegetable oil. (I used cooking olive oil).
- 1 small onion, finely diced, (red would be nice but I used our own grown brown).
- 3 small sun-dried tomato halves, finely diced.
- 1 red chilli, finely diced or 1/2 a medium dried chilli.
- 3 cloves garlic, finely diced.
- 4 cherry tomatoes, quartered.
- 1 small courgette, finely chopped, (I didn’t have a courgette in but it would be perfect, but I did have our own grown cabbage so I shredded the leaves and used them and they worked out great.
- Juice of 1/2 lemon.
- 100 g cooked white rice.
- salt and ground black pepper, to taste.
- 1 teaspoon dried oregano or similar to preferred taste. (I love to add a little bit of thyme to mine as well ).
Prep: 20 min Cook: 15 min Ready: 35 min
- Preheat oven to 200 C / 180 C Fan / Gas 6.
- Place the peppers standing upright in a suitable baking dish, I like to use a loaf tin to bake my peppers in as it helps them to keep upright and keep their shape. Drizzle sparingly with olive oil, add a small pinch of salt into each.
- Bake for around 10 minutes until they are just tender but still firm enough to hold their shape. Remove from the oven and set aside. Leave the oven switched on.
- Meanwhile, in a frying pan over a medium heat warm the vegetable oil until hot. Add the onion and sun-dried tomato pieces, stir well, and reduce heat to low. Cook and stir for 5 minutes until the onion has softened.
- Add the chilli and the garlic and cook and stir for another 5 minutes. Increase hob heat to medium-high then add the cherry tomatoes, stir well and continue to cook for 3 to 4 minutes.
- Add the courgette or any green you are using and the lemon juice and gently stir until the cherry tomato pieces are squidgy but still whole, about 3 to 4 minutes. Add the cooked rice, salt, pepper and oregano and stir well. Once well mixed, spoon the filling into the peppers and pack them firmly, being careful not to over do it and split the sides.
- Bake in the oven for 15 to 20 minutes until the peppers feel soft but still a little bit bit al dente. Remove from the oven.
Drizzle over a little more olive oil, and garnish with more herbs and any extra filling you might have.
Serve and enjoy!
If you have left over filling simply pack it in around the base and side of the peppers to cook.