European
Portugal - Vegetarian
Pimentos Recheados com Arroz e Legumes
Chef's Menu Description
Sweet bell peppers stuffed with Portuguese Carolino rice, sautéed courgettes, onions, tomatoes, toasted pine nuts, and fresh herbs, baked until tender.
Ingredients
- • 4 large bell peppers (red and yellow), tops sliced and reserved, seeds removed
- • 180g Carolino rice, parboiled for 8 minutes
- • 1 onion diced, 1 courgette diced, 2 ripe tomatoes chopped, 2 cloves garlic
- • 30g pine nuts, 3 tbsp olive oil, fresh parsley and coriander, salt and pepper
Preparation Steps
1
Phase 1
In a skillet, sauté onion, garlic, courgette, and tomatoes in olive oil for 8 minutes. Fold in parboiled Carolino rice, pine nuts, chopped herbs, salt, and pepper.
2
Phase 2
Lightly salt the insides of the hollowed peppers. Fill loosely with the seasoned rice mixture (rice expands). Place pepper tops back on.
3
Phase 3
Stand peppers upright in an oiled baking dish. Drizzle tops with olive oil and pour 100ml water around base of dish.
4
Phase 4
Bake covered with foil at 190°C for 30 minutes, then uncover and bake 10 minutes more until peppers are tender and lightly blistered.