Roasted red peppers stuffed with red onion, pepper and tomato rice - this is one of those dishes which tastes much better than it looks. The saffron is optional really, but it does impart a nice flavour and colour. The peppers may be eaten hot or cold, in which case they can be made in advance. After cooling down, they should be kept in the ‘fridge until required.
Yields4 ServingsPrep Time10 minsCook Time30 minsTotal Time40 mins
8 Piquillo Peppers
250gLong Grain Rice
half a small Red Onionfinely chopped
1tbspMixed Peppersfinely chopped
2 Cherry Tomatoesfinely chopped
1tbspTinned Chopped Tomatoes
small handful of Flat Leaf Parsleychopped
pinch of Saffron Threadscrumbled and soaked in a little hot water for 15 mins
1 spoon of Olive Oil
1
Boil the rice according to the supplier’s instructions.
2
Heat the oil in a pan and sauté the onion until it becomes translucent.
3
Add the rest of the ingredients apart from the saffron and continue to fry, stirring occasionally until fully cooked.
4
Drain the rice and add to the pan with the saffron. Stir well to combine all the ingredients.
5
Stuff the peppers and place on a baking sheet in a hot oven for about ten minutes.
Authortapasonline
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