Recipe: Greek Stuffed Peppers

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I have been enjoying Rick Stein’s trip around the mediterranean sea from Venice to Istanbul. Although he’s famous for fish, he has also been featuring some vegetarian recipes. And this one, from Greece, was a lunch favourite for the crew, apparently.

Stuffed peppers, are nothing new for veggies, of course, but these are sunny and light-flavoured while still being substantial enough as a lunch dish on their own.

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Ingredients
2 large red peppers
1 red onion, finely chopped
1 clove garlic, finely chopped
1 tomato, skinned and chopped
1 tbsp tomato puree
150g long-grain rice
200ml vegetable stock
pinch chilli flakes
1 tsp dried oregano
1 small packet of flat leaf parsley, finely chopped
2 sprigs mint, finely chopped
lemon juice (optional)

Remove the ‘lids’ from the peppers and scoop out the seeds.
Place upright in a roasting tin. Keep the lids to one side.
Heat some oil in a saucepan, and sweat the onion and garlic until the onion is translucent and softened.
Add the chopped tomato and tomato puree and simmer for a few minutes.
Add the rice, vegetable stock, chilli and herbs, season with salt and pepper stir thoroughly and simmer gently for about 10 minutes.
After 10 minutes the rice should have absorbed most of the stock, but it should still be a fairly wet mixture.
Spoon the rice mixture into the peppers and replace the ‘lids’.
Season with salt and pepper.
Pour 100ml of just boiled water into the roasting tin and cover with kitchen foil.
Put in a preheated over, 180C for an hour.
After an hour, remove the foil and put back in the oven for a further 30 minutes
Serve hot, room temperature or cold with some lemon juice drizzled over the top.

Serves 2 for lunch

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