Rice-stuffed peppers with pine nuts

Method

1. Set the oven to 200°C (180°C fan). Rinse the rice and put it in a pan with 300 ml of water and a pinch of salt. Bring to the boil, cover and cook on the lowest heat for 12 minutes, then leave covered.
2. Halve the peppers lengthways through the stalk and remove the seeds. Finely chop the onion, crush the garlic and chop the parsley.
3. Warm the olive oil in a frying pan over a medium heat. Cook the onion with a pinch of salt for 8 minutes, then add the garlic and oregano for 1 minute. Add half of the chopped tomatoes and simmer for 5 minutes.
4. Toast the pine nuts in a dry pan for 2 minutes. Stir the rice, pine nuts and most of the parsley through the tomato mixture and season well.
5. Pour the rest of the tomatoes into a baking dish with 100 ml of water. Pack the pepper halves with the rice mixture and set them in the dish.
6. Cover with foil and bake for 25 minutes, then uncover and bake for 10 minutes more. Scatter with the rest of the parsley and serve in the dish.

Tip Choose peppers that sit flat when halved, and trim a sliver off the base if one wobbles.

Photo made with AI.

From Nosha · nosha.app