Description
Jamie Oliver’s Rice Stuffed Peppers are bell peppers filled with a flavorful mixture of cooked rice, herbs, and vegetables, then baked until tender. The rice stuffing is light yet hearty, making it a versatile dish that can be served on its own or alongside a larger meal.
Ingredients
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- 4 large bell peppers (any color)
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- 200g long-grain or basmati rice
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- 1 onion (finely chopped)
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- 2 garlic cloves (minced)
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- 1 zucchini (chopped)
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- 1 can (400g) chopped tomatoes
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- 1 teaspoon smoked paprika
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- 2 tablespoons olive oil
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- Fresh parsley or basil (chopped, for garnish)
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- Salt and pepper to taste
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- Grated cheese (optional, for topping)
Instructions
Rinse the rice under cold water to remove excess starch. In a pot, cook the rice according to the package instructions, typically about 15 minutes, until it’s tender. Once cooked, fluff the rice with a fork and set aside.
Preheat your oven to 180°C (350°F). Slice the tops off the bell peppers and remove the seeds and membranes inside. Set the hollowed peppers aside. If the peppers don’t stand upright, you can slice a small bit off the bottom to level them.
Heat the olive oil in a large pan over medium heat. Add the chopped onion and garlic, cooking for 3-4 minutes until softened. Add the chopped zucchini and cook for another 5 minutes until tender. Stir in the chopped tomatoes and smoked paprika, and season with salt and pepper. Let the mixture simmer for 5 minutes, allowing the flavors to blend.
Stir the cooked rice into the pan with the vegetable mixture, combining everything thoroughly. Taste and adjust the seasoning as needed. If you’re using herbs like parsley or basil, stir them in at this point.
Place the hollowed peppers in a baking dish. Spoon the rice and vegetable mixture into each pepper, packing it in tightly. If you like, sprinkle some grated cheese on top of each pepper for added flavor.
Cover the baking dish with foil and bake the stuffed peppers in the preheated oven for 30 minutes. Remove the foil and bake for an additional 10-15 minutes, or until the peppers are tender and the tops are golden.
Once the peppers are cooked through, remove them from the oven and let them cool slightly. Garnish with fresh parsley or basil, and serve hot as a main course or side dish.