This is an adaptation of a recipe I found online http://sortedfood.com/#!/stuffedpeppers/. This website is amazing when it comes to great, healthy and simple recipes. These peppers are perfect for a light summer lunch, and I usually like to make extra rice salad that I can use as packed lunch the next day. They can also be used as a fun, original side with any kind of meat, especially fish or lemon-grilled chicken. I can’t wait for summer to be able to try them out on the barbecue. I added some garlic and lemon to the rice salad because I find they give more flavour, and replaced the fresh mozzarella for grated, because it melts and browns more nicely. I also replaced the parsley with mint, and added some capers because I have some really nice capers and they blend in really nicely. The ingredients for this recipe are simple and inexpensive and can be found easily in any respectable Mediterranean kitchen, so it wouldn’t be too difficult to make on short-notice.
- 2 red sweet bell-peppers
- 1 cup rice (I use parboiled)
- 1 medium-sized onion (finely chopped)
- 100g grated mozzarella
- 3 cloves of garlic (finely ground)
- some black semi-sour olives (pitted and chopped)
- some sun-blushed tomatoes (chopped)
- 2 heaped tablespoons capers
- 1 lemon
- 100g grated mozzarella (you can use fresh if you like but I prefer the grated because it browns more nicely)
- extra virgin olive oil
- sea salt and crushed black peppercorns
- 1 tablespoon Cajun spices
- 1 tablespoon oregano
- 1 teaspoon turmeric
- some fresh mint
- Cut the bell peppers into halves from stalk to base, hollow them out, drizzle with extra virgin olive oil and place on a baking tin (preferably one with holes – see picture). I like to keep the stalk on because it makes them more attractive.
- Place the peppers into the oven and bake at 200 degrees C until soft.
- Boil the rice, and add 1 teaspoon of salt and 1 teaspoon of turmeric to the water.
- Mix the rice, sun-blushed tomatoes, olives, garlic, onion, herbs and spices.
- Add a sprinkle of olive oil and squeeze the lemon into the mixture (leaving out the pips).
- Stir in half of the grated mozzarella.
- When the peppers are ready, remove from the oven and fill them with the rice salad. Distribute the rest of the mozzarella on top of the stuffed peppers.
- Place in the oven until the mozzarella melts and starts to brown.