Stuffed peppers

Ingredients

• 4 peppers washed
• 150 g semiwhole rice , rinsed under cold running water
• 150 g seitan, finely chopped
• 1 zucchini, cleaned and cut into cubes
• 8-10 cherry tomatoes, cleaned and cut into quarters
• a handful of capers, soaked in filtered water for 10-15 minutes then rinsed and drained
• a handful of raisins, soaked in filtered water for 5-10 minutes then rinsed and drained
• a handful of pine nuts
• dried oregano, to taste
• extra virgin olive oil, to taste
• whole sea salt, just enough to taste

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Preparation

• Preheat the over to 170° C. Cook the rice in filtered and lightly salted water until al dente (use 2 parts water for 1 part rice).
• Cut each pepper in half, remove seeds and white ribs. Place the peppers in an oven pan, drizzle with olive oil and bake the peppers for 10-15 minutes.
• When the rice is cooked, drain it well (in case some cooking water is left) and transfer it into a large bowl.
• Add the seitan, zucchini, tomatoes, capers, raisins, pine nuts, oregano, olive oil and salt then toss to mix.
• Spoon some of the rice into each pepper half, cover the oven pan with foil then bake for another 10-15 minutes.
• Remove from the oven, drizzle with some extra olive oil and serve warm or cool.