Ruth’s Stuffed Peppers
My favourite Ottolenghi book has to be Jerusalem and this is my favourite recipe. It’s actually his mother’s recipe! These peppers reheat really well so are great for batch cooking.
4
Servings
15
Prep (min)
40
Cook (min)
medium
Difficulty
Ingredients
-
Romano peppers
–
4.0
-
Tomatoes
–
3.0
-
Onion
–
2.0
medium
-
Vegetable or chicken stock
–
500.0
ml
-
Basmati rice
–
140.0
g
-
Baharat spice mix
–
1.5
tablespoons
-
Ground cardamom
–
0.5
teaspoon
-
Olive oil
–
2.0
tablespoons
-
Minced pork
–
400.0
g
-
Chopped flat leaf parsley
–
2.5
tablespoons
-
Chopped dill
–
2.0
tablespoons
-
Dried mint
–
1.5
tablespoons
-
Sugar
–
1.5
teaspoons
-
Salt
-
Pepper
Instructions
-
1
Place the rice into a saucepan and cover with water. Simmer for four minutes, drain and rinse under the cold tap.
-
2
In a frying pan over medium heat, add the olive oil and chopped onion and spices, sauté until translucent and soft, about 5 minutes.
-
3
Add the rice to the onion spice mixture and continue to cook for about 3 minutes. Set aside to cool.
-
4
Mix the meat, herbs, salt, and pepper in a bowl. Add the cooled onion mixture and combine.
-
5
Cut a slit in each pepper and remove seeds. Stuff with the mixture.
-
6
Sauté remaining chopped onion in the pan until softened, add chopped tomatoes and season.
-
7
Place peppers on top and add stock until liquid comes up about ⅛ inch on the peppers. Cover and simmer for 30-40 minutes.
-
8
Optional: Place under the grill to char the peppers after cooking.
Nutrition
Per serving