Red Peppers Stuffed with Saffron Rice

4 Red Peppers
340ml (12floz) Vegetable Stock or Water
115ml (4floz) Olive Oil
110g (4oz) Brown Rice
110g (4oz) Spinach or Sorrel Leaves
50g (2oz) Peas
50g (2oz) Fennel Chopped
1 Green Pepper
2 Cloves Garlic chopped
2 tbsp Tomato Puree
Saffron
Salt and Pepper, to taste

Slice the tops from the red peppers and remove the seeds and inner membranes.
Chop the green pepper, onion, fennel and garlic.
Heat the oil and fry the chopped vegetables for 3-4 minutes, do not allow to brown.
Add the rice, stirring well.
Add the stock or water
Add the tomato paste, chopped spinach or sorrel, saffron and peas.
Bring to the boil, cover, and cook for 30-40 minutes or until the rice is cooked yet still firm and has absorbed all the liquid.
If the mixture begins to dry add extra liquid.
Pre-heat oven to 200°C: 400°F: Gas 6.
Season the mixture to taste and fill the red peppers with it.
Place the peppers, upright, in a shallow oven-proof dish.
Add stock or water to half-way up the peppers, cover with aluminum foil.
Braise for about 35 minutes.
Serve the hot or cold, moistened with a little stock

VegetarianRecipes

Red Peppers Stuffed with Saffron Rice

Vegetarian
Recipes