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Red rice stuffed peppers
You’ve never had stuffed peppers like this before! The red rice is so packed full of spicy and savoury flavours that it could share a plate with any protein but stuffing it into sweet bell peppers keeps this dish veg-centric.
SERVES
8
TO
10
Ingredients
Red Rice
- 2 cups (470ml) red cargo rice
- 3 cups (710ml) vegetable stock
- 2 tablespoons (30ml) vegetable oil
- 1 small red onion, diced
- 2 green peppers, diced
- 1 red Thai chilli, seeded and chopped
- 3 cloves garlic, chopped
- 1 teaspoon (5ml) ground cumin
- 1 teaspoon (5ml) dried oregano
- 2 teaspoons (10ml) smoked paprika
- 3 Roma tomatoes, chopped
- 1 15oz (450ml) can red kidney beans, drained and rinsed
- Salt and black pepper, to season
- 1 lime, juiced
- 15 oz (425g) mozzarella cheese, grated
Assemble
- 8 red bell peppers
- 1 cup (240ml) mozzarella, grated
- 1 cup (240ml) breadcrumbs
- Parsley with stem, for garnish
Directions
Red Rice
- Rinse the rice in a sieve until the water runs clear.
- In a medium pot bring the vegetable stock to a boil and add the rice. Reduce heat to low, cover and cook for 30 minutes.
- Remove pot from the heat, and let rest for five minutes.
- Transfer rice to a tray and fluff with two forks. Reserve.
- Heat the oil in a large wok over medium-high.
- Fry the onions, green peppers, chilli pepper, and garlic until softened, four to five minutes.
- Add the cumin, oregano, paprika, and tomatoes. Cook for five minutes, stirring often.
- Add the cooked rice, and beans and season with salt and pepper. Cook for six to seven minutes, tossing and stirring occasionally to crisp up the rice.
- Remove the pan from heat and let the rice chill for 15 minutes. Squeeze lime juice into the rice. Fold in the mozzarella.
Assemble
- Preheat oven to 375° F (190° C)
- Cut the tops off the bell peppers, removing the seeds.
- Fill the hollowed-out bell peppers with the rice mixture, pack tight, and top with mozzarella cheese and breadcrumbs.
- Bake until peppers are tender, roughly 25 minutes.
- Set the peppers on a serving tray, scattering the parsley over the top of them. Serve immediately. Enjoy!
