Written By: Kira Knight
I love stuffed bell peppers, whether they’re green, orange, yellow or red, I love them all. I’ve tried many stuffed peppers over the years, however none of them seemed to tease my tastebuds, making me want to run to the couple sitting next to me and gush about how delicious they were. I mean, they were all good, but not anything spectacular. Then one day I was surfing one of my favourite food websites, www.sortedfood.com, and I came across the recipe, Vegetarian Stuffed Peppers. At the time my sister was still a vegetarian, so it was perfect for dinner. The recipe seemed extremely easy, so that very night I printed it off and made it for dinner. It was one of the most delicious things I had ever tasted, all of the flavours were combined beautifully, and the basmati rice was light and fluffy. Then I discovered that this recipe is also perfect for a beautiful rice salad, the only difference is that I would leave out the peppers and let the rice cool before adding the other ingredients. It was one of best discoveries that I had ever made over the internet. All in all, this is definitely the best dish and recipe of 2012, not only because of it’s delicious flavour, but because of its ability to be served at anything from a picnic to a fancy dinner.
VEGETARIAN STUFFED PEPPERS
2 red peppers
1/2 a cup of basmati rice
sprinkle of Cajun spice
pinch of turmeric
1 small red onion
1 bunch of fresh parsley
1 handful of black, pitted olives
4 sun-dried tomatoes
1/2 ball of mozzarella
Preheat the over to 350F and bring a pan of salted water to the boil.
Peel and dice the red onion and sauté them in olive oil until soft, set to the side.
Slice the peppers in half form stalk to base and scoop out the seeds carefully without breaking through the bottom of the pepper.
Place the peppers onto a baking tray, drizzle with olive oil, salt and pepper, then bake for 10 minutes.
Dump the rice into the boiling water, then simmer gently for 10 minutes whilst the peppers cook.
Roughly chop the fresh parsley.
Hack up the olives, sun-dried tomatoes and half of the mozzarella into small pieces and mix in a bowl with the onion and parsley.
Drain the rice when cooked and plump and stir into the bowl of prepared ingredients, with the Cajun spice and turmeric.
Spoon the rice mixture into the softened pepper halves and top with a slice of the remaining mozzarella ball.
Return to the over for another 5 minutes, then serve hot or cold the next day a a packed lunch item.