recipes
Spicy stuffed red peppers
2012-05-22
Ingredients
- 4 sweet red peppers, cut in half and deseeded
- 1 tbsp olive oil
- 1 large onion, chopped
- 4 cloves garlic, chopped
- 1 leek, thickly sliced
- 100g mushrooms, sliced
- Fresh seasoning
- 100g basmati rice, cooked
- 5 tbsp spicy tomato ketchup (REGGAE REGGAE)
- 2 balls mozzarella, sliced (GALBANI)
Method
Heat the oil in a pan and fry off the garlic, onion and leek together till soft. Add in the sliced mushrooms and continue to cook for 2 minutes. Remove the pan off the heat and add in the cooked rice along with the spicy tomato Ketchup and stir well. Add the chopped herbs and season well with salt and pepper. Place the halved peppers on a baking tray and generously fill with the rice mixture. Add a couple of slices of the mozzarella on top of each filled pepper and drizzle with a little olive oil. Bake the peppers in the oven at 200˚C for about 20-25minutes. They can be served either hot or cold with a side salad. Remove the peppers from the oven, serve with a salad and a good drizzle of olive oil.
Suggested accompanying wine: DELICATA Pjazza Regina Rose I.G.T. Maltese Islands
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