A Mediterranean classic.
Preparation
Makes 6.
Tips:
- If your peppers don’t sit upright in the saucepan because there is space around them, then squeeze an onion or a potato in next to them to make them sit tight.
- Add some olive oil to the pan of boiling water the peppers cook in. This will add a bit of flavour and soften them up nicely.
- If you’d prefer to use white rice, just cut out the first stage. Add your rice into the onion mixture without pre-cooking it.
Cooking Instructions
- Cook the brown rice for half of the time it suggests on the packet.
- While the rice is cooking you can prep the peppers and filling – Wash the peppers and cut the tops off, making sure the green stalk is still attached so you can use the top of the pepper for a lid. De-seed and place all six in a saucepan so they stand upright. Set aside.
- Dice the onion and gently fry in a medium sized frying pan with a little olive oil. Dice the courgette into small pieces and add to the pan along with the crushed garlic. Add the currants and spices.
- By this time your rice should be ready. Drain it and add it to the pan. Stir to combine everything, turn up the heat and add your stock. Once it starts bubbling turn down to a low heat and let simmer until the liquid has evaporated and the rice has fully cooked. Add more liquid if needed. Once cooked, taste and season.
- Spoon the rice into the peppers, filling them to the top, then place the top of the pepper back on. Repeat, so all six peppers are filled.
- Carefully pour some boiling water into the saucepan, which the peppers are sitting in, making sure not to pour it over the peppers. The water should come up to about half the height of the peppers. Put a lid on, turn the hob onto a medium heat and let them simmer for 30 -45 minutes until the peppers have softened.