Stuffed red peppers

The other night in a discussion about cooking dinner my friend George said he was planning stuffed peppers the next night. Mmmm. I hadn’t any of them for a while. 

So being always open to suggestion, yesterday I stocked up on red peppers and cooked a batch for the first time in ages. The last time I made them I remember using Florina peppers which made the filling very difficult but ultimately worthwhile. This time I used squat bell peppers. The recipe accidentally became vegan as I forgot the fetta I normally add but they were delicious all the same. 

Ingredients 

4 red peppers (squat bell shape) 

500 gr wholegrain rice (precooked)

A handful of dill

1/2 cup currants

1 onion

2 cloves garlic

1 tbs tomato paste

200 gr tomato & basil pasta sauce

3 cups water

Mode

Preheat oven to 180c

Cut around top of peppers to create caps

Slice off back of cap

Clean inside of pepper of seeds

Chop dill

Peel onion and slice finely

Peel garlic and crush 

Heat oil in pan

Add onion and stir until tender

Add garlic and stir

Add dill, rice, currants, tomato paste, tomato sauce and 1 cup water

Stir to combine and allow to simmer and reduce

Take the rice mixture from the heat

With a spoon fill each of the peppers with the mixture

Stand the peppers upright in a baking dish

Pour 2 cups of hot water in base of dish

Bake in 180c oven for 45 minutes.