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These stuffed peppers are an easy and yummy dinner option loved by all members of the family.
Stuffed peppers are the kind of dish you can get creative with, the pepper itself is a vessel for your chosen filling. This vegetarian recipe is a real show stopper but at the same time devilishly easy to make!
The peppers are stuffed with aromatic spiced basmati rice and caramelized onions, all topped off with a generous handful of cheddar cheese. This recipe is relatively hands-off, making it a perfect healthy weeknight dinner option.
What’s more, kids love them, you can even get them involved with the filing if you want to encourage them to be little chefs!
With this recipe, we have cut cooking time in half by boiling them for a few minutes before baking in the oven. It also makes it easier to stuff them as they are more mailable.
To make this recipe vegan simply omit the cheese and you are good to go!
Cut the peppers in half then remove the core and the seeds.
In a large saucepan the pepper halves to soften them slightly, drain the water and place them facing up on a baking tray.
Rinse the rice thoroughly to remove some of the starch.
Add rice, water and salt to a large saucepan. Cove the saucepan with a lid and bring to a boil. When boiling reduce the temperature to a simmer and leave to cook, Do not lift the lid! When the rice has cooked set aside.
Finely chop the onion and garlic.
Heat oil in a saucepan and saute onion and garlic until soft. After 5 minutes stir in the tomato purée, spices, mint and the rice.
Preheat oven to 200˚C.
Fill each pepper with the rice and top with the cheese.
Place the baking tray in the oven and cook until soft.
