Stuffed Peppers

Updated at: Thu, 17 Aug 2023 08:44:13 GMT

Step 1

Preheat the oven to 180οC set to fan.

Step 2

Slice the tops off of the bell peppers, cutting about ½ - 1 mm under the stem and just a little off the bottom to help them stand better.

Step 3

Remove any flesh and seeds and arrange them nicely in the baking dish.

Step 4

Place a pan over high heat and add 4 tablespoons olive oil.

Step 5

Add your chopped onion and sauté.

Step 6

Thinly slice the garlic, zucchini, carrot, mushrooms and the scallions and add them to the pan. Sauté.

Step 7

Add a generous amount of salt and freshly ground pepper, since you will be adding the rice also and it needs a good amount of seasoning.

Step 8

Add the rice and sauté for 3-4 minutes, until it turns light golden.

Step 9

Sautéing the rice “seals” it, so it doesn’t let it get mushy when cooking.

Step 10

Add the tomato paste and sauté.

Step 11

Add 400 ml of water. Let it simmer for 5 minutes.

Step 12

Stir, remove from heat, and add the tomato concasse . The rest of the cooking will take place in the oven.

Step 13

Finely chop the parsley, dill, and mint leaves and add them to the pan. Stir.

Step 14

Drizzle the vegetables in the pan with a generous amount of olive oil, both inside and out, and season with salt and pepper.

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