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ROASTED PEPPER TRIO

peppers (1 of 1)

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Description

This recipe is inspired by my friend Irene Matys (aka as “The Spicy Olive”). She is originally from Cyprus and she has the most incredible recipes. You must check out her website.

I filled the red peppers with wild rice mixed with fennel , onions and garlic. I then cooked it on the barbecue until the skin was charred and blistered. You can double the recipe or just use one color pepper.

You can use any rice you prefer and also feel free to mix up the spices and veggies that go inside.

I hope you enjoy this recipe as much as my family did

xxx Chef MM

ROASTED PEPPER TRIO






US (Imperial)


Print Ingredients

3 multi colored peppers

2 cups wild or brown rice

3 TBS olive oil

1 red onion-- chopped

1 ½ cups of fennel fronds (stems) - chopped

2 cloves of garlic - chopped

1 tspn cumin seeds

Coarse Salt and Black Pepper

Good quality olive oil for drizzling



Instructions

Cook the rice per the package instructions. Place it in a bowl.

Chop the onions, fennel stems and garlic. Add some olive oil to a pan and sauté the veggies and cumin seeds on medium heat till golden and caramelized. Add this to the rice and season with salt and pepper to taste.

Wash the bell peppers, slice the tops off the peppers and set aside. Remove and discard the inside seeds and pith. Fill the peppers with the rice and veggie mixture.

Put the tops on each pepper and place them in a barbecue safe grilling pan.

Preheat grill to medium-high heat.

Drizzle peppers with olive oil and season with salt and pepper. Place on the grill and cook with the lid closed for 10-12 mins until peppers and onions have softened and slightly charred.

SERVES 3





EU (Metric)


Print Ingredients

3 multi colored peppers

2 cups wild or brown rice

3 TBS olive oil

1 red onion-- chopped

1 ½ cups of fennel fronds (stems) - chopped

2 cloves of garlic - chopped

1 tspn cumin seeds

Coarse Salt and Black Pepper

Good quality olive oil for drizzling



Instructions

Cook the rice per the package instructions. Place it in a bowl.

Chop the onions, fennel stems and garlic. Add some olive oil to a pan and sauté the veggies and cumin seeds on medium heat till golden and caramelized. Add this to the rice and season with salt and pepper to taste.

Wash the bell peppers, slice the tops off the peppers and set aside. Remove and discard the inside seeds and pith. Fill the peppers with the rice and veggie mixture.

Put the tops on each pepper and place them in a barbecue safe grilling pan.

Preheat grill to medium-high heat.

Drizzle peppers with olive oil and season with salt and pepper. Place on the grill and cook with the lid closed for 10-12 mins until peppers and onions have softened and slightly charred.

SERVES 3




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