Veggie Peppers
This veggie stuffed pepper recipe has a Greek touch without the addition of meat. A perfect meal for vegetarians and vegans. I recommend always to pre-cook the rice for the filling. This way you can be assured that the stuffing and the peppers will all be cooked and ready to eat at the same time. I also like to add waxy potatoes cut into chunks to the final dish. They will absorb all the wonderful flavours oozing from the sauce and peppers, adding an additional deliciousness to this authentic bake. Best eaten hot with a simple salad and of course, ample amounts of crusty bread.
Ingredients
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6 large green bell peppers- washed, bases trimmed flat and tops removed
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200g medium grain rice- cooked
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Handful fresh mint- chopped
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Handful fresh parsley- chopped
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1 tbsp capers- roughly chopped
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1 tbsp sultanas or raisins- roughly chopped
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6 tbsp almonds- chopped
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4 tbsp extra virgin olive oil
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1 medium red onion- finely diced
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3 large garlic cloves- pressed
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Sea salt- to taste
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Generous grind of black pepper
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½-¾ tsp hot chilli flakes
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Easy Tomato Sauce
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400g can diced tomatoes
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2 tbsp tomato paste
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200ml water
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4 tbsp extra virgin olive oil
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¼-½ tsp hot chilli flakes
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2 garlic cloves- pressed
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Large pinch of sea salt
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Generous grind of black pepper
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Additional
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3 large waxy potatoes- peeled, medium sized chunks
Instructions
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Prepare peppers:
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01 Wash peppers well. Cut about 1-2 cm off each pepper and set the tops aside. Make sure you don’t cut the peppers too close to the base of the stalk as it may come loose and you want the tops left intact to keep the filling nice and moist. Deseed the peppers, breaking the white membranes with your fingers or a small knife. Arrange the hollowed-out peppers snugly into a oven proof dish or deep sided baking tray. Season the inside of each vegetable with a pinch of salt and pepper. Leave to one side.
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Make rice filling:
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02 Saute the onion in the olive oil until soft, remove from the heat and tip into a large mixing bowl. Add the cooked rice and all remaining ingredients. Mix well and season to taste.
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Make sauce:
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03 In a mixing jug, combine all of the ingredients for the sauce, stirring well. Keep for later.
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Assemble:
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04 Lightly oil the base of an ovenproof casserole dish. Trim the bottoms of the peppers slightly to allow to stand upright. Spoon the filling into the peppers and place ‘standing upright’ into the dish. If they lean on each other is is acceptable. Put the tops back on. Add the chunky pieces of raw potato. Pour the sauce amongst the stuffed peppers and potato chunks, allowing a tablespoon over the top of each pepper. See image 2.
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Bake:
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05 Cover with a lid or a layer of lightly oiled aluminium foil. Place the casserole dish into the oven and leave to cook for about 1 hour or until the pepper looks tender, after which remove the tin foil and allow a further 15-20 minutes to cook uncovered.
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Serve:
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06 Traditionally these delicious peppers are served warm, so allow it to cool down before eating, however, it is acceptable to eat directly from the oven. They’re best enjoyed with a simple green salad and of course some crusty fresh bread.
Notes
If you are unable to purchase green peppers, red or orange peppers can be used or a mix of all works well. I like to use precooked rice in my stuffed peppers as I find the whole dish cooks better. Any medium grain rice works well. PLEASE note in the picture the tops of peppers had the stalks removed. This is acceptable, however, it is alway ok to keep the stalks.
