- Fresh & Cool
- Mains
- Vegan
- Prep 25 min
- Cook 55 min
- Serves 4
A Mediterranean way with peppers: the rice cooks inside the pepper, soaks up the tomato juices and turns fragrant with dill and mint. Serve warm or at room temperature.
Ingredients
- 4 large bell peppers, any colour
- 200 g long-grain rice
- 2 tbsp olive oil
- 1 onion, finely chopped
- 2 cloves garlic, chopped
- 3 tomatoes, chopped
- 50 g raisins
- 40 g pine nuts, toasted
- 1 tsp ground cinnamon
- 3 tbsp chopped dill
- 3 tbsp chopped mint
- Juice of 1 lemon
- 300 ml hot vegetable stock
- Salt and black pepper
Method
- Heat the oven to 190 C. Cut the tops off the peppers and remove the seeds. Keep the tops.
- Soften the onion in the oil for 5 minutes. Add the garlic, rice and cinnamon and stir for 1 minute. Add the tomatoes, raisins, half the herbs, the lemon juice, salt and pepper.
- Spoon the rice mixture into the peppers, about three-quarters full, and place them upright in a snug baking dish. Put the tops on.
- Pour the hot stock around the peppers, cover with foil and bake for 40 minutes. Remove the foil and bake for 10 to 15 minutes more.
- Scatter with pine nuts and the remaining herbs before serving.
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