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STUFFED ROASTED PEPPERS

STUFFED ROASTED PEPPERS (1 of 1)

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Description

I just love it when a random kitchen experiment turns into a sure fire hit... These STUFFED PEPPERS are insane.

I filled them with brown rice, flaked almonds, spring onions and a medley of Mediterranean spices. Then I surrounded them with red onions and roasted them till they were perfectly blistered and charred.

The best part is that they are vegan and gluten free so you can satisfy everyonw. You have to make this recipe immediately. It is so good

xxx Chef MM

STUFFED ROASTED PEPPERS






US (Imperial)


Print Ingredients

4 multi colored peppers (red, orange, green, yellow)

2 cups cooked brown rice

1 cup of spring onions sliced

¾ cup of flaked almonds

¼ cup good quality olive oil

1 tsp coarse salt

1 tsp black pepper

1 TBS garam marsala

1 tsp cumin

1 tsp ground cloves

1 tsp cinnamon

½ tsp cayenne pepper (optional)

2 red onions cut into chunks

Good quality olive oil for drizzling



Instructions

Cook the brown rice per the package instructions. Place it in a bowl. Chop the spring onions and add along with the flaked almonds, olive oil and spices (salt, black pepper, garam marsala, cumin, ground cloves, cinnamon, cayenne pepper). Mix to combine.

Wash the bell peppers, slice the tops of 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 an oven proof baking dish. Place the red onion wedges around the peppers

Preheat the oven to 375 F.

Drizzle the outside of the peppers and onion with olive oil. Roast for 50 - 60 minutes until the skin blisters and they are nicely charred.

SERVES 4





EU (Metric)


Print Ingredients

4 multi colored peppers (red, orange, green, yellow)

2 cups cooked brown rice

1 cup of spring onions sliced

¾ cup of flaked almonds

¼ cup good quality olive oil

1 tsp coarse salt

1 tsp black pepper

1 TBS garam marsala

1 tsp cumin

1 tsp ground cloves

1 tsp cinnamon

½ tsp cayenne pepper (optional)

2 red onions cut into chunks

Good quality olive oil for drizzling



Instructions

Cook the brown rice per the package instructions. Place it in a bowl. Chop the spring onions and add along with the flaked almonds, olive oil and spices (salt, black pepper, garam marsala, cumin, ground cloves, cinnamon, cayenne pepper). Mix to combine.

Wash the bell peppers, slice the tops of 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 an oven proof baking dish. Place the red onion wedges around the peppers

Preheat the oven to 190 C.

Drizzle the outside of the peppers and onion with olive oil. Roast for 50 - 60 minutes until the skin blisters and they are nicely charred.

SERVES 4




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