STUFFED PEPPERS

STUFFED PEPPERS

INGREDIENTS:

• 6 (red/green/yellow) peppers
• 200g rice
• 1 onion, chopped
• Handful of raisins
• 2 x 400g chopped tomatoes
• ½ tsp. cinnamon
• I tsp. sugar
• Small bunch parsley chopped
• Suerte Alta Extra virgin olive oil

METHOD

1. Preheat the oven to 180C.

2. Cut the tops off the peppers and deseed.

3. Pour a little oil into the peppers and cook in oven until soft (with the tops).

4. Cook the rice – be careful not to overcook.

5. Fry the onion until transparent and add the chopped raisins.

6. Add tomatoes, cinnamon, parsley and 1 tsp sugar (or ketchup) and simmer for half an hour. Season to taste.

7. Add in the cooked rice and mix together.

8. Fill the peppers with the rice and put back in the oven for 15 minutes (If you have extra of the tomato rice, put it in the same baking tray on the side).

9. Drizzle extra virgin olive oil over each pepper before serving.