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Rice-Stuffed Peppers
I was intent on making stuffed vegetables of some sort but I didn’t want a complicated or finicky recipe. I also didn’t want to cook in several stages. This recipe only took me 10-15 minutes to prep and the best part was how easy it was. I also give you a few tips that will make your life in the kitchen much easier when you make stuffed peppers. I promised an easy recipe and this one definitely delivers.
An hour later I had an incredible vegetarian stuffed pepper dish.
Makes 4 servings
Ingredients:
6 medium peppers
3/4 cup basmati rice
1 cup carrots and peas
2 onions
2 cloves of garlic
1 tsp tomato paste
1 tsp sugar
1/2 tsp rotisserie chicken spice
1 Tbsp chicken bouillon
Salt (if needed, to taste)
For the sauce:
2.5 cups water
1 Tbsp tomato paste
1 tsp sugar
1 Tbsp Moroccan paprika
The leftover onion
1 tsp rotisserie chicken spice
1 Tbsp honey
1 Tbsp chicken bouillon
Salt (if needed, to taste)
Preparation:
1. Soak the rice for 40 minutes, then drain.
2. Finely dice the onion and slice the garlic. Heat 2 Tbsp of oil in a pot and sauté the onion until golden. Add the garlic and sauté for another minute. Take around half of the onion out and set aside for the sauce. To the remaining half, add a tablespoon of flour and mix until completely dissolved.
3. Cut off the top of the peppers and level out the bottoms if they don’t stand upright. Just be careful not to cut a hole in the bottom. Arrange the peppers snugly inside the pot we used to fry the onion.
4. Mix the rice, peas and carrots, leftover onion, tomato paste, sugar, and spices and fill the peppers a little more than halfway with the mixture. Mix the sauce ingredients including the onion we set aside, and add to the pot. Add 2-3 Tbsp of the sauce inside each pepper and add whatever’s left to the pot. The sauce should reach almost to the top of the peppers.
5. Cook covered for around 40 minutes, occasionally basting the rice with the sauce.
