Petitchef

Stuffed peppers

Main Dish
4 servings
15 min
30 min
Very Easy

Ingredients

4

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.

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