I am convinced that stuffed peppers were invented because of leftover rice. I invariably make too much and don’t quite know what else to do with it. 😦 There are so many things you can adjust in this recipe. Add lots of different herbs, the meat to use, etc. Whatever you decide to add I think you will end up with beautiful tasty stuffed peppers!
This is my version
2 bell peppers (1 per person)
2 teaspoons olive oil
1 onions, finely chopped
1 cloves garlic, finely chopped (I usually use a bit more)
50 gm cooked long-grain rice
2 tablespoons chopped almonds (I like to leave them a bit coarse for extra texture)
1 tbsps. raisins soaked in hot water to plump them up
100 gm minced beef
1 tbsp. tomato puree
I add the following herbs and spices but you can include whatever you have or whatever you particularly like.
Scant teaspoon each of cumin, sweet paprika, dried oregano, mint and parsley
salt and pepper to taste
Cut off and reserve the tops of the peppers. Scoop out the seeds and brush the insides of the peppers with olive oil.
Fry the onions and garlic in olive oil. If you are using it, add the meat and cook until brown. Stir in the almonds. Add rice, drained raisins, and herbs/ spices and paste. Season well and stuff into the vegetables. Pop the tops back on and drizzle with the remainder of the olive oil.
Bake uncovered for 20 – 30 minutes depending on size of peppers or until golden.
Serves 2 Delicious.