Sundried Tomatoes and Rice Stuffed Peppers
This vegetarian dish can also be served as a side dish to roasts or at a braai.
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Loading... Ingredients
3 large red peppers, halved and deseeded
15ml (1 tbsp) butter
15ml (1 tbsp) olive oil
1 onion, chopped
1 celery rib, chopped
125ml (½ cup) roughly chopped, sundried tomatoes
60ml (4 tbsp) tomato paste
1 clove garlic, crushed
½ tsp dried oregano
½ tsp dried basil
5ml (1 tsp) salt
½ tsp ground black pepper, divided
1 egg, lightly beaten
7,5ml (1 ½ tsp) Worcestershire sauce
250ml (1 cup) cooked Spekko Long Grain Parboiled Rice
1/3 cup cheddar cheese, grated
Method
1.Pre-heat the oven to 180°C.
2.Rinse peppers under cold water, place in a large pot, cover with salted water and bring to a boil. Reduce heat, cover, and simmer for 5 minutes. Drain peppers and set aside.
3.Heat the olive oil and butter in a frying pan over medium heat. Sauté the onion and celery for about 5 minutes, or until tender.
4.Add the tomatoes, tomato paste, crushed garlic, oregano, basil, salt, and half of the pepper. Simmer for about 10 minutes.
5.In a large mixing bowl, combine the cooked rice and 1 cup of the tomato mixture. Mix well. Stuff the peppers with the mixture and place in a baking dish. Pour the remaining tomato mixture over the stuffed peppers. Bake for 30 minutes.
6.Top the stuffed peppers with a little shredded cheddar cheese just before peppers done and bake further until the cheese is melted.
Catering tips from the Spekko kitchen
Add 500g cooked mince to the tomato mixture. You will have a greater yield and can then use 5 – 7 large peppers – feeding 10 – 14 people.