One thing that the wretched @#$% shingles has not stopped me doing is cooking and thinking about recipes. Just before the disease hit, I had had a longing for stuffed red peppers and had been thinking of a recipe that contained some Indian flavours. I like the combination of those flavours and the Greek fetta.
As I was sick, this recipe was made with a number of readily available ingredients rather than much cooking preparation. But let's face it, we all like to have some recipes on hand to make quickly. Two of the key ingredients were bought from the supermarket: a Tilda multi-grain rice pilau flavoured with cummin, curry leaf and fenugreek, and a Dolmio spicy pasta sauce with chilli.
I really liked the result of this easy recipe. I hope you will too!
2 large red peppers
250 gr rice pilau
200 gr spicy pasta sauce
1 handful currants
20 gr fetta
1/2 cup water
Preheat the oven to 180c
Remove the head of the peppers and clean inside
Heat pasta sauce on stovetop
Add rice pilau and stir to combine
Add currants and stir to combine
Simmer until all ingredients are combined and liquid absorbed
Spoon rice mixture into each pepper until half full
Add half of the fetta to each
Spoon remaining rice mixture into peppers
Add pepper heads and place in a baking dish
Add water to baking dish
Place in oven and cook for 45 minutes.