Stuffed Sweet Red Bell Peppers with Tomato and Basil Rice.

The Stuffed Sweet Peppers do bring upon a plate the Mediterranean vibe. This Dish is served with Mediterranean Vegetables but also have the Aromatic flavours of the South (Spain, Italy). If the Mozzarella and Basil bring Italy to the plate, the Rice, Espelette Chilli and Tomatoes bring fiery Spain to the mix. Stuffed Sweet Peppers is a very comforting and colourful Vegetarian Dish. It is Summer on a plate.

Putting it all Together

Timing

Preptime: 15-20 minutes.
Cooktime: 45 minutes.
Servings: 4 portions

Ingredients

Sweet Red Bell Peppers, 3, deseeded.

Sweet Orange or Yellow Bell Pepper, 1 deseeded.

Courgettes, 2, sliced.

Tomatoes, 4, chopped.

Large Red Onions, 2, chopped.

Basmati Rice, 250g.

Chopped Tomatoes Tin, 1, 400g.

Basil, fresh, chopped, a Bunch.

Oregano, fresh, chopped, a tbsp, if dry a tsp.

Marjoram, fresh, chopped, a tbsp, if dry a tsp.

Garlic. 2 cloves, peeled and chopped.

Virgin Olive Oil, drizzles.

Seasoning: Sea Salt and Black cracked Peppercorns.

Capers, a hanful.

Mozzarella, 1 Ball.

Red Chilli or Espelette Chilli Pepper, 1, deseeded, sliced.

Vegetable Stock Cube, 1.

Optional: Radicchio Leaves, Green Pitted Queen Olives, Zest of 1 Lemon, a handful of Breadcrumbs, 1 diced Aubergine.

Steps

Preheat the oven to gas mark 5.

Wash, then put your Basmati Rice with Water on the stove. Add a Vegetable Stock Cube to the Water.

When those first two steps are initiated, concentrate on your Sweet Red Bell Peppers. Half 2 lengthways then deseed them. Drizzle a little Olive Oil on the 4 halves, and drizzle Oil on a Baking Tray. Place your Red Pepper Halves on the Tray with the hollow parts facing you. Season the Red Peppers inside and add a tiny pinch of the dried Herbs (Oragano and Morjoram) within each half. Place the Baking Tray in the oven for 15 minutes.

Meanwhile, deseed and chop the other 2 Sweet Bell Peppers and set aside in a large Salad Bowl.

Slice the Courgettes then add to the Bowl.

Peel and chop the Garlic Cloves and do the same for the Red Onions before adding them to the Salad Bowl.

If using dice the Aubergine.

Slice the Red Chilli and deseed, if it is too spicy (or omit it altogether). Place it within the Bowl (along with the Aubergine) and the Capers.

Zest the Lemon over the Salad Bowl, season, sprinkle the dry or fresh Aromatic Herbs then dice the fresh Tomatoes which will be included with the other Vegetables. Pour a little glog of Olive Oil then stir gently the entire mix together to be evenly coated by the Seasoning.

Turn your attention to the Rice which should be done. Pour a tin of chopped Tomatoes within the pan along with chopped fresh Basil, season then put on a very low heat.

Take the Red Pepper Shells out of the oven but keep the oven on at the same temperature. Pour onto the Baking Tray the Vegetables Mix making sure that they do support the Red Peppers to be stuffed.

Grate some Mozzarella and set aside.

Then pour the Rice into the Red Pepper Shells, fill them up and do not worry about over filling because it is a hearty Dish that you will serve at the end.

Add Breadcrumbs if using for a bit of Texture and the grated Mozzarella on top of the Stuffed Peppers. Place everything into the oven for roughly half an hour give or take.

When you serve you are looking for one half of stuffed Pepper per person. Surround the Red Pepper with the roasted Veg. Finish with chopped Basil, Oregano and Marjoram.

This is a colourful Summery and very comforting Dish.