Stuffed Peppers

Prep time

15min

Cook time

60min

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

Ingredients:

  • 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)

Calrose

Calrose 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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