Spanish stuffed peppers (review)

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Another quick post. Asda sell some great little cookbooks that aren’t very expensive. I have one called Tapas 100 everyday recipes which a Spanish mate who used to work in a tapas bar told me about.

This week, we tried the stuffed peppers which were very good with a side of  garlic mushrooms, oven roasted potatoes and grilled tomatoes. The only change I would make for the future would be to use smaller peppers (the ones we had were HUGE) and roast for a little longer so they begin to lose that crunch and take on roasted in sweetness.

Ingredients

  • 90ml olive oil plus little extra for rubbing on peppers
  • 2 onions finely chopped
  • 2 garlic cloves, crushed
  • 140g Spanish short grain rice (I just normal rice)
  • 55g raisins
  • 55g pine kernels
  • 40g chopped parsley
  • 1 tbsp tomato puree dissolved in 750ml water
  • 6 red, yellow or green peppers (or a mix)
  • Salt and pepper

Cooking:

  • Pre-heat oven to 200 degrees / gas mark 6
  • Heat oil in a shallow, heavy based flame proofed casserole dish. Add the onions and cook for 3 minutes. Add the garlic and cook for a further 2 minutes until onion is soft but not brown.
  • Stir in rice, raisins and pine kernels until all are coated in the oil , then add half the parsley and salt and pepper to taste. Stir in the tomato puree mixture and bring to the boil. Reduce the heat and simmer, uncovered, shaking the casserole dish frequently, for 20 minutes, or until the rice is tender, the liquid is absorbed and small holes appear on the surface. Watch carefully because raisins can catch and burn. Stir in the remaining parsley, then cool slightly.
  • While the rice is simmering, cut the top off each pepper and reserve. Remove the core and seeds from each pepper.
  • Divide the stuffing equally between the peppers. Use wooden cocktail sticks to secure the tops back into place. Lightly rub each pepper with olive oil and arrange in a single layer in an ovenproof dish. Bake in the pre-heated oven for 30 minutes, or until peppers are tender. Serve the peppers hot or cool to room temperature.
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