R.E.C.I.P.E. T.I.M.E

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R.E.C.I.P.E. T.I.M.E

Whole Peppers stuffed with Mexican style rice

6 x peppers – colour of choice
1 x onion – chopped
2 x cloves of garlic – minced
1 x small tin of corn
1/2 cup frozen peas
1/2 carrots – diced
1.5 cups of basmati rice
1 x tin of tomatoes
1 litre of veggie broth
2 teaspoons of ground cumin
Salt and pepper to taste
1/2 teaspoon dried orengano
1-2 teaspoon of smoked paprika
1/2 teaspoon of hot chilli powder

1) Chop off the tops of the peppers and remove the seeds and bake them in the oven (180deg) for about 15 -20 minutes of until they are soft

2) Fry the onion and garlic together for 2 minutes, add in the rice and spices and stir for 1 minutes

3) Add the tomatoes, broth and rest of the ingredients – bring to the boil and then turn down the heat to simmer for 20 minutes or until the rice is cooked. Stir every 5 minutes to make sure the rice doesn’t stick to the bottom of the pan

4) Once the rice is done, pop the filling into the peppers and drizzle with some olive oil – pop back in the oven for 5 minutes

5) Enjooooy