Vegetarian Recipes - Stuffed Peppers Recipe

Ingredients

• 3 green peppers

• 3 red peppers

• 2 yellow peppers

• 5 tablespoons olive oil

• 2 onions (chopped)

• 4 garlic cloves (crushed)

• 350g/12oz tomatoes (seeded and chopped)

• 1 tablespoon tomato puree

• 1 teaspoon sugar

• Salt and pepper

• 3 tablespoons chopped fresh coriander

• 225g/8oz risotto rice

• 1/2 teaspoon ground cinnamon

• 150ml/1/4pt water

Serves 4

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Method:

1. Cut a slice off the top of each pepper and reserve. Remove the cores, seeds and membranes and discard. Wash the peppers and pat dry.

2. Heat 4 tablespoons of the oil in a large frying pan, add the peppers and fry gently for 10 minutes, turning them frequently so that they soften and color on all sides. Remove from the pan with a slotted spoon and drain on kitchen paper.

3. To make the stuffing, drain off all but 2 tablespoons of oil from the pan, then add the onion and garlic and fry very gently for about 15 minutes. Add the tomatoes and fry gently to soften, stirring constantly. Increase the heat and cook rapidly to drive off the liquid - the mixture should be thick and pulpy.

4. Lower the heat, add the tomato puree, sugar and salt and pepper to taste and simmer gently for 5 minutes. Then remove the pan from the heat and stir in the chopped fresh coriander and the risotto rice. Spoon the stuffing into the peppers, dividing it equally between them.

5. Stand the peppers dose together in a heavy-based casserole dish. Sprinkle with the cinnamon, then the remaining 1 tablespoon oil. Put the reserved 'lids' on top.

6. Pour the water into the base of the pan, then bring to the boil. Lower the heat, cover with a plate or saucer that just fits inside the rim of the dish, then place weights on top.

7. Simmer gently for 1 hour, then remove from the heat and leave to cool. Chill in the refrigerator overnight, with the weights still on top. Serve chilled with garlic bread and a salad.