Stuffed Peppers Mediterranean

Name: Stuffed Peppers Mediterranean
Prep time: 25 min
Cook time: 1 h
Total time: 1 h 25 min
Yield: 4 servings
Cuisine: Mediterranean
Ingredients: 6 large bell peppers, tops cut off and seeds removed; 300g long grain rice, parboiled; 1 large onion, diced; 3 cloves garlic, minced; 50g pine nuts, toasted; 50g currants or raisins; 1 handful fresh parsley, chopped; 1 handful fresh mint, chopped; 1 tsp ground allspice; 1 tsp ground cinnamon; 4 tbsp olive oil; 400g crushed tomatoes

Bell peppers stuffed with rice, herbs, pine nuts and currants, baked until tender and fragrant. Parboiling the rice partway before it fills the peppers is what lets it finish cooking fully during the bake without drying out the peppers around it.

Total time

85 min

Prep

25 min

Cook

60 min

Difficulty

medium

Cuisine

Mediterranean

vegetarianvegangluten-free

Ingredients

6large bell peppers, tops cut off and seeds removed

300glong grain rice, parboiled

1large onion, diced

3 clovesgarlic, minced

50gpine nuts, toasted

50gcurrants or raisins

1 handfulfresh parsley, chopped

1 handfulfresh mint, chopped

1 tspground allspice

1 tspground cinnamon

4 tbspolive oil

400gcrushed tomatoes

Instructions

Fry onion in oil until soft, add garlic and spices.

Mix with parboiled rice, pine nuts, currants, parsley and mint.

Season generously.

Fill each pepper three-quarters full with rice mixture.

Place peppers upright in a baking dish.

Pour crushed tomatoes around the peppers.

Cover with foil and bake at 180C for 45 minutes.

Uncover and bake 15 more minutes until peppers are tender.

Nutrition (estimated)

Per serving, based on a standard 4-serving portion and standard nutrition references — not a lab or USDA-verified measurement.

Calories

398

Protein

7.3g

Fat

23.3g

Carbs

42.6g

Fiber

7.3g

Sodium

20mg

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