Sunwhite

Stuffed Peppers

Prep time

15min

Cook time

60min

A classic dish that’s both easy to make and that will please the whole family.

Sunwhite® White Medium-Grain Calrose Rice

Sunwhite® White Medium-Grain Calrose Rice

Sunwhite® Calrose Rice is an oval medium-grain white rice known for its quality and taste. When cooked, Calrose rice becomes soft and tender with a tendency to stick together due to its succulent grains, allowing it to retain its moisture. Sunwhite® Calrose Rice is used in dishes that require a bit more creaminess as well as a side dish to compliment almost every meal. Its versatility means that it can be used in everything from starters and soups to desserts. For best results, rinse this rice with cold water. Drain well before cooking. All rice is naturally gluten-free. 4kg and 9kg packages are available in Jordan only.

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Ingredients to serve:

  • 2 cup Sunwhite Calrose/Medium Grain Rice (rinsed and strained)

  • 12 Bell Peppers (green, orange, red and yellow)

  • 1 cup Olive Oil

  • 4 Onions (chopped)

  • 1 cup Parsley (chopped)

  • 1 cup Mint (chopped)

  • 2 tbsp Tomato Paste

  • ¼ cup Roasted Almonds And Pine Nuts (roasted)

  • Salt And Pepper (to taste)

Medium Grain

White medium grain rice is a round, tender and succulent grain, allowing it to lock in moisture when it is cooked. This rice is often used in dishes that require a bit more creaminess, like paella or risotto. It is also ideal in your favourite Middle Eastern, Korean and Spanish dishes.

Characteristics

Medium

Medium

Tender

Tender

Soft

Soft

Photo of Stuffed Peppers

Method

  • Preheat the oven on 180 Celsius degrees.

  • Remove the upper parts and seeds of the bell peppers. Reserve the upper parts to cover the bell peppers when you cook them.

  • In a large bowl, add two cups of water and mix the onions, rice, parsley, mint, tomato paste, olive oil and the roasted nuts. Season with salt and pepper.

  • Stuff the peppers with the previous mix leaving 2-3 centimeters empty at the top then close them with the reserved upper parts.

  • Bake the peppers in the preheated oven in an oven tray brushed with olive oil for 1 hour until the peppers are puffy and the stuffing is cooked well.

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