Roasted Stuffed Peppers
Over a year ago
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Ingredients
- 2 large red peppers halved de-seeded
- 2 teaspoons olive oil
- 1 small brown onion finely chopped
- 2 cloves garlic crushed
- ¾ cup rice (basmati calrose - your choice)
- 1 cup (250ml) vegetable stock / Bouillon
- 1 cup (250ml) water
- 1 tablespoon lemon juice
- 300g spinach trimmed
- 2 tablespoons fresh mint finely chopped
- 1 tablespoon pine nuts toasted
- 1 tablespoon dried currants
- handful or two grated cheese / fetta cheese (to top)
Accompaniment
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Description
delicious vegetarian dish, ideal as a main course, and also perfect as a side dish
Method
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1
1) Place the red peppers in a medium sized oveb proof baking dish - uncovered in a hot oven for 15 minutes
2) Meanwhile, heat the olive oil in a medium saucepan. Cook the onion and garlic, stirring, until the onion is soft. Add the rice, stock, water and juice, and simmer, covered, stirring occasionally, for approximately 15 minutes - or until the rice is just tender. Add the spinach, mint, nuts and currants.. Stir until all combined
3) Spoon the rice mixture into the red pepper halves and top with grated cheese / crumble fetta cheese onto them
4) Bake, uncovered, in a hot oven for about 15 minutes, or until heated through
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