Stuffed Peppers with Rice and Herbs

Mediterranean · 70 min · Medium · 4 servings

Stuffed Peppers with Rice and Herbs

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Sweet peppers packed with a lemony rice, pine-nut and herb filling and baked until they slump and blister. As good at room temperature as they are hot.

~490 cal per serving. Calories are approximate, per serving — a guide only.

Plan it:

Method

  1. 1

    Make the filling base

    ⏱ 12 min

    Heat the olive oil for the filling in a pan over medium heat and cook the onion until soft. Add the garlic, cinnamon and oregano for a minute, then the tomatoes and tomato paste, and cook until jammy.

  2. 2

    Part-cook the rice

    ⏱ 10 min

    Stir in the rice and cashews and toast for a minute, then add half the stock and simmer until the liquid is absorbed but the rice is still firm: it finishes inside the peppers.

  3. 3

    Add the herbs

    Take off the heat and stir through the parsley, dill, mint and lemon juice. Season the filling more aggressively than seems right; the peppers are sweet and will mute it.

  4. 4

    Stuff the peppers

    Heat the oven to 400°F conventional (180°C fan). Stand the peppers in a baking dish and fill each about three-quarters full: the rice swells. Replace the pepper tops, pour the remaining stock into the dish and drizzle over the olive oil for drizzling.

  5. 5

    Bake

    ⏱ 45 min

    Cover with foil and bake until the peppers have slumped and softened, then uncover and bake until the tops blister and color.

Notes

Contains cashews. Fill only three-quarters full: over-stuffed peppers split as the rice swells. They are traditionally served warm rather than hot, and are excellent the next day.

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