Savoury Stuffed Peppers

Serves 6 Prep Time 10 minutes   Cook Time Unknown  Rated:

I have been stuffing veggies for quite a few years funny as that sounds. I love the idea of the vegetable being the vessel that delivers more flavour on the inside whilst being the edible container as well.

Check out Fruity Quinoa Stuffed Peppers or Quinoa Stuffed Butternut Pumpkin for example and we have loads more in other books and projects that some of you may already love. This recipe is not super quick to make with most of the time taken being hands off, but if you are following Shelf Control you will find that it is quicker than you thought to have this fragrant dinner on the table middle of the week. Bon appetit!

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Preheat oven to 180°C.


Cook rice and set aside.


In a hot pan, with a splash of EVOO, cook onion until soft, add garlic and cook for 2 minutes. add mince and cook through.


Add tomato paste, tin tomato, oregano, chilli flakes, salt and pepper and cooked rice. Let simmer for 20 minutes, until slightly reduced.


Pour marinara sauce in the bottom of a Dutch oven with lid.


Stuff the peppers carefully with the rice mixture, filling each one as full as possible. Stand each one up in the sauce, shoulder to shoulder, inside the Dutch oven. Cover and roast for 45 minutes or until well cooked and fragrant.


Serve immediately with a dollop of sour cream and basil leaves.

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