April 28, 2011
spanish stuffed peppers
from start to plate : 1 hour 10 minutes
good for : herbivores and carnivores alike!
i had come across several recipes for stuffed peppers, but none of them really caught my eye, so instead i decided to take the basic formula and create my own....
this recipe will fill 6 large bell peppers and all measurements are approximate:
120g chorizo, chopped into small pieces (this can be left out for a veggie option)
1 large onion, chopped (i used red onion)
2 cloves of garlic, chopped
2 baby aubergines, chopped into small pieces
6/7 mushrooms (standard variety), chopped
handful of parsley, chopped
2 tsp paprika
salt and pepper
140g rice (i used basmati, but you could use spanish etc)
750ml hot vegetable stock (or chicken stock)
1 tbsp tomato puree (i used sundried tomato puree)
6 bell peppers (a variety of colours always appeal)
preheat oven to 200°C (180°C fan).
in a pan dry fry chorizo for 5 mins then add onions and garlic and fry for another 5 mins or until softened. add the pinenuts, raisins/sultanas, aubergine, mushrooms and parsley and cook for a few minutes before adding the paprika, salt and pepper to taste.
add the rice and make sure everything is mixed together. add the stock and tomato puree and bring to the boil. simmer, covered, for 15-20 mins until the rice is cooked.
meanwhile, cut the tops off the peppers and remove the seeds inside. when the rice is cooked, fill each pepper to the top with the filling and replace the 'lid' of the pepper. drizzle with a little oil and place in the oven for 30 mins.
i served the peppers with a simple salad and some soured cream; the initial thought behind the soured cream was just in case the peppers were dry....they were not but the cream went down well anyway!
the peppers were sweet and tender and the filling had a smooth heat. the dish went down well; chris found it quite filling and his dad (father-in-law was round to visit) really enjoyed them....helping himself to seconds!
is it worth waiting for?
yes...one for the cookbook!