Peperoni mediterranei ripieni di riso (vegetariani)

Ingredienti

• 10 bell peppers (medium to large in size, multi-coloured)
• 2 cups white rice (medium grain (calrose) or basmati will work)
• 1 onion (finely chopped)
• 1 medium pepper (finely chopped)
• 4 cloves garlic (finely chopped)
• 3 tablespoons tomato sauce ((passata))
• 2 tablespoons pomegranate molasses (see notes for substitute)
• 2 teaspoons salt
• 1 teaspoon seven spice (or replace with allspice)
• 1/2 teaspoon ground cinnamon
• 1/2 teaspoon ground black pepper
• 3 tablespoons olive oil
• 1 cup tomato sauce ((passata))
• 3 cups boiling water
• 1 stock cube (vegetable or chicken)
• 1/2 teaspoon salt
• 1 tablespoon pomegranate molasses (or substitute 2 tablespoons lemon juice)
• 2 tablespoons olive oil
• 1/2 cup parsley (finely chopped)

Preparazione

1. 1

   Start by preheating the oven to 450F.

2. 2

   Finely dice the onion, garlic and pepper for the stuffing. Mix all the stuffing ingredients together until well combined.

3. 3

   Wash and dry your peppers, then hollow them by creating a round cut around the stem and removing it. Remove the seeds and any extra membrane from the inside, using your fingers. You can also run the pepper under tap water to wash out any stray seeds.

4. 4

   Stuff each pepper with the stuffing most of the way through, leaving a few centimeters at the top. The rice will expand as it cooks and slightly bulge out of the peppers. Place the stuffed peppers in a 9x13 inch oven safe dish, or in a large dutch oven with a lid.

5. 5

   Mix all the sauce ingredients together and ensure the stock cube is dissolved by using hot water from the kettle. Pour the sauce into each pepper until its full, then pour the rest of the sauce on the base of the dish.

6. 6

   Cover the baking dish with foil tightly (or use a lid if using a dutch oven) and bake for 35 minutes. Then, uncover and baste each pepper with the cooking liquids. Cover and continue to cook for another 10 minutes. Check the rice for doneness (it should be very soft). Uncover and bake for 5 additional minutes to get a bit of charring on the peppers and thicken the sauce.

7. 7

   Serve with a side salad, or a dollop of yogurt and enjoy!