Stuffed Peppers Recipe

Serves:

Ingredients

1 medium onion, cut in half
3 peppers (any colour you like)
Olive oil, for frying
1 teaspoon crushed garlic
1 x 400 g (14 oz) can of chopped tomatoes
1 teaspoon dried oregano
1 teaspoon paprika
85 g (3 oz) basmati rice
1 gluten-free chicken or vegetable stock pot or cube, dissolved in 100 ml (3½ fl oz) boiling water
Sea salt flakes and black pepper

Method

1. Preheat your oven to 190°C/170°C fan (375°F)/ Gas Mark 5.

2. Chop half of your onion and 1 of the peppers.

3. Add a drizzle of olive oil to a frying pan over a medium heat. When hot, fry your chopped onion and pepper for about 5 minutes, until softened. Add your garlic and fry for another minute.

4. Add your tomatoes, oregano and paprika, then sir in your rice and stock. Heat until bubbling, then lower the heat and simmer for 5–10 minutes. Season well with salt and pepper.

5. Meanwhile, cut the tops off the 2 remaining peppers and set them aside. Remove the seeds and white membrane from inside the peppers, keeping the peppers whole. Spoon the rice filling into the hollowed-out peppers and sit them on a baking tray, with the tops of the peppers alongside. Place in the oven and roast for 30 minutes.

6. Cut the remaining half of your onion into wedges, drizzle with olive oil and add them to your tray. Continue roasting all together for a further 30 minutes, or until the rice is cooked. To serve, pop the lids back on top of the stuffed peppers.

Recipe extracted from Love Gluten Free by Megan McKenna, (£22, Hardback, Hamlyn) Photography by Luke Albert.

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