Stuffed peppers

Stuffed peppers

By
From
Posh Rice
Serves
6
Prep
90 mins

A classic recipe, these peppers are proper comfort food. Any leftovers are great served cold the next day.

Ingredients

Quantity Ingredient
2 tablespoons extra virgin olive oil, plus extra for drizzling
1 onion, finely chopped
2 large garlic cloves, crushed
150g easy-cook long-grain rice
600ml hot lamb or beef stock
6 mixed colour peppers
2 teaspoons allspice
250g lamb mince
50g pine nuts, toasted
2 tablespoons tomato purée
50g raisins
1 small bunch parsley, finely chopped
1 teaspoon salt
freshly ground black pepper

For the yoghurt

Quantity Ingredient
250g greek yoghurt
1 garlic clove, crushed
handful dill, finely chopped

Method

  1. Preheat the oven to 200°C. Heat the oil in a frying pan and cook the onion for about 8 minutes until softened. Add the garlic and rice and stir. Turn the heat down and pour in 150ml of the stock. Cover and simmer for 10 minutes until all the water has been absorbed. Tip into a large bowl and leave to cool.
  2. Slice the tops from the peppers, reserving the lids, and scoop out the seeds and core. Place in a casserole dish – trim the bottoms without making any holes to make them stand, if needed.
  3. Add the allspice, lamb mince, pine nuts, tomato purée, raisins and parsley to the cooled rice, along with 150ml of the stock, the salt and some black pepper. Spoon into the peppers, packing the mixture down. Pour over a little of the stock, then pop the pepper lids back on. Drizzle generously with oil and pour the remaining stock into the bottom of the dish. Cover with foil and bake for 45 minutes. Remove the foil and bake for a further 20 minutes.
  4. Meanwhile, mix together the yoghurt, garlic, dill and some seasoning and serve alongside the peppers.
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