Bursting with flavor and texture, these stuffed peppers are a delicious and healthy vegetarian dish that's sure to please. 

Colourful bell peppers make perfect vessels for all sorts of stuffing, delicious served as a hearty side dish or satisfying vegetarian main. Their sturdy structure means they can really take a beating without falling apart, making them a great choice for stuffed recipes. This Provence-inspired recipe features a flavourful rice-based stuffing with savory onions, garlic, and tomatoes, sweet raisins, herbs and toasted nuts. Bursting with flavor and texture, it's a delicious and healthy vegetarian dish that's sure to please.

INGREDIENTS

Serves 4 to 6 as a side dish

·       3 medium-sized peppers

·       1 tbsp olive oil, to coat the peppers

·       2 onions, finely diced

·       1 ½ tbsp olive oil, to cook the onions

·       2 cloves garlic, crushed

·       50 g (1/2 cup) blanched almonds or cashews, chopped and toasted

·       3 tbsp canned chopped tomatoes

·       2 tbsp raisins

·       Handful mint leaves, finely chopped

·       Handful parsley leaves, finely chopped

·       1 tbsp dried herb mix

·       ½ cup cooked rice (jasmine)

·       ½ tsp smoked paprika

·       2 tbsp ground almonds

·       Salt and black pepper for seasoning

MISE EN PLACE

Cut the bell peppers in half lengthways (don’t remove the stem). Use a spoon to gently remove the seeds and carve out the core with a small knife. Transfer the peppers to a roasting tray. Cook the rice making sure it’s not soggy. 

Method

1. Preheat the oven to 200°C/400°F. Brush the inside of the bell pepper halves with olive oil and season. Bake for 15 minutes, until slightly softened.

2. Meanwhile, in a frying pan, heat a tablespoon of olive oil over medium heat. Add the chopped onion and cook for 8-10 minutes, stirring occasionally, until soft and translucent. Add the minced garlic and cook for 1-2 minutes, until fragrant. Stir 3 quarters of the chopped nuts and cook for another minute.

3. In a mixing bowl, combine the cooked rice, onion mixture, chopped tomatoes, raisins, the chopped parsley, mint, dried herbs and smoked paprika. Season to taste.

4. Carefully spoon the stuffing mixture into the roasted bell pepper halves, filling them to the top. Pour about ¼ cup of water into the bottom of the roasting tray to create steam and prevent sticking.

5. Reduce the oven temperature to 10°C /380°F and bake for 20 minutes, then take the dish out of the oven and sprinkle the almond meal and remaining chopped nuts over the bell peppers. Drizzle with a little more olive oil and bake for an additional 15 – 20 minutes, until the almond meal becomes golden and crispy.

6. When ready, remove the tray from the oven and let the bell peppers cool for a few minutes. Sprinkle with the remaining chopped parsley and any optional garnishes of your choice and serve immediately.

TIP

Change it up by switching these ingredients to make the stuffing

• Coriander instead of parsley

• Replace the almonds with pistachio or macadamia

• Replace the raisins with finely diced dried apricots