Rice-Stuffed Mediterranean Peppers (Vegetarian)
Rice-Stuffed Mediterranean Peppers are a delightful and colorful dish that brings together fresh vegetables and aromatic spices. This vegetarian recipe is not only delicious but also visually appealing, making it a great addition to any dinner table. The stuffed peppers are hearty, packed with flavor, and perfect for a wholesome meal.
Why Make This Recipe
Making Rice-Stuffed Mediterranean Peppers is a wonderful way to enjoy a healthy and filling meal. This recipe is simple to follow and uses ingredients that are easy to find. It is a great option for vegetarians and those looking to add more plant-based meals to their diet. Plus, the combination of rice, spices, and sweet peppers makes every bite satisfying and comforting.
How to Make Rice-Stuffed Mediterranean Peppers
Ingredients
- 10 bell peppers (medium to large in size, multi-coloured)
- 2 cups white rice (medium grain (calrose) or basmati will work)
- 1 onion (finely chopped)
- 1 medium pepper (finely chopped)
- 4 cloves garlic (finely chopped)
- 3 tablespoons tomato sauce (passata)
- 2 tablespoons pomegranate molasses (see notes for substitute)
- 2 teaspoons salt
- 1 teaspoon seven spice (or replace with allspice)
- 1/2 teaspoon ground cinnamon
- 1/2 teaspoon ground black pepper
- 3 tablespoons olive oil
- 1 cup tomato sauce (passata)
- 3 cups boiling water
- 1 stock cube (vegetable or chicken)
- 1/2 teaspoon salt
- 1 tablespoon pomegranate molasses (or substitute 2 tablespoons lemon juice)
- 2 tablespoons olive oil
- 1/2 cup parsley (finely chopped)
Directions
- Start by preheating the oven to 450°F.
- Finely dice the onion, garlic, and pepper for the stuffing. Mix all the stuffing ingredients together until well combined.
- Wash and dry your peppers. Hollow them by carefully cutting around the stem and removing it. Use your fingers to take out the seeds and any extra membrane. You can run the pepper under tap water to wash away any stray seeds.
- Stuff each pepper with the stuffing, leaving a few centimeters at the top for the rice to expand. Place the stuffed peppers in a 9×13 inch oven-safe dish or a large Dutch oven with a lid.
- Mix all the sauce ingredients together, ensuring the stock cube dissolves in the hot water from the kettle. Pour the sauce into each pepper until full, then pour the rest of the sauce at the base of the dish.
- Cover the baking dish tightly with foil (or use a lid if using a Dutch oven) and bake for 35 minutes. Then, uncover and baste each pepper with the cooking liquids. Cover again and continue to cook for another 10 minutes. Check the rice for doneness (it should be soft). Uncover and bake for 5 additional minutes to get a bit of charring on the peppers and thicken the sauce.
- Serve with a side salad or a dollop of yogurt and enjoy!
How to Serve Rice-Stuffed Mediterranean Peppers
These stuffed peppers make a great main dish. You can serve them warm with a fresh side salad or some yogurt. They are also wonderful on their own, showcasing the vibrant colors and flavors.
How to Store Rice-Stuffed Mediterranean Peppers
Store any leftovers in an airtight container in the refrigerator. They will stay fresh for up to 3 days. To reheat, place them in the oven until warmed through, or use the microwave for quick heating.
Tips to Make Rice-Stuffed Mediterranean Peppers
- Use a mix of colored bell peppers for a more appealing look.
- Experiment with different grains like quinoa for added texture and flavor.
- Adjust the spices according to your taste preferences.
Variation
You can add other ingredients to the stuffing, such as chopped mushrooms or spinach, for extra nutrition. For a heartier meal, consider including beans or lentils in the mix.
FAQs
1. Can I use frozen peppers for this recipe?
Yes, you can use frozen peppers. Just thaw them before stuffing, but be mindful that they may release more moisture during cooking.
2. How do I know when the rice is done?
The rice should be very soft when fully cooked. If it’s still firm, cover the peppers again and bake for a bit longer.
3. Can I make this dish ahead of time?
Yes, you can prepare the stuffed peppers a day in advance. Just cover and refrigerate them until you’re ready to bake. Adjust the cooking time if they are cold from the fridge.
