Stuffed Peppers Tomatoes Peas Questa ricetta è disponibile anche in italiano.
For a sweet, traditional and easy recipe there are not many better alternatives than stuffed peppers. A great way to use up a few left over veggies that can make you feel full and satisfied. You can mostly use anything you like to stuff them and the end result will be tasty and likely nutritious. Whether it is cous cous or rice, green veggies or beans, you can’t go wrong with the party of flavours you decide to create. Stuffed Peppers Tomatoes Peas
I decided to go for a gluten free version, inspired from a dish that I had the very first time I came in the UK, in 2005, with rice, tomatoes, peas and herbs, and now I will guide you through this gorgeous Stuffed Peppers with Tomatoes and Peas dish.
Stuffed Peppers with Tomatoes and Peas Recipe
150 gr Cooked Rice
50 gr Frozen Peas
100 ml Tomato Passata
2-3 Fresh Tomatoes
1 Red Onion
3 tbs Olive Oil
1 ts Garlic Powder
2 cloves Garlic
1/2 ts Chilly Flakes
1/2 ts Paprika
Preheat the oven at 180° C.
Cut the upper bit of the peppers, arrange the bottoms on a plate and microwave at 800W for 4-5 minutes.
In the mean time chop the onion, season with some oil, salt and pepper and a splash of water and microwave for 3 minutes.
Finely chop the tomatoes and the herbs. Add to the rice along with peas, onions, passata, paprika, chilly, garlic powder, 2 tbs of olive oil, salt and pepper.
Mix well and microwave for 5 minutes.
In a baking tray arrange the peppers and season with 1 tbs of olive oil, chilly flakes, fresh garlic, salt, pepper and herbs.
Stuff with the rice mixture,
cover with their lids and bake for 20 minutes, fan mode.
*For the remaining rice (if any left) I usually dice a roasted pepper (because I like the how this flavoured rice taste with peppers, although feel free to omit it as it’s still good without), add it to the mixture, microwave for a couple of minutes more and serve :)*
Serve both hot or chilled 🙂