Nut stuffed peppers

    1 hour 15 min

    Green peppers are stuffed with walnuts, brown rice and tomato sauce and topped with grated cheese. A healthy meat-free supper that my kids really like.

    6 people made this

    Serves: 2 

    • 1 medium onion
    • 1 large clove garlic
    • 1 teaspoon basil
    • 2 tablespoons vegetable or olive oil
    • 50g (2 oz) brown rice
    • 1 bay leaf
    • 1 tin tomato juice
    • 100g (4 oz) walnuts, finely chopped or ground
    • 1 teaspoon lemon juice
    • salt, pepper and sugar to taste
    • 2 green peppers
    • 1 handful cornflakes or breadcrumbs
    • 50g (2 oz) grated cheese
    • parsley and lemon to garnish

    Prep:45min  ›  Cook:30min  ›  Ready in:1hr15min 

    1. Peel and chop onion and garlic and cook with the basil in oil, until soft but not brown - about 10 minutes.
    2. Wash rice and add it, the bay leaf, and half the tomato juice to the mixture and bring to the boil. Turn heat very low and simmer for 30 minutes. Add walnuts with lemon juice and season with salt, pepper and sugar, adding more tomato juice if necessary to make a soft consistency.
    3. Wash and seed peppers. Put 5cm water into a pan, large enough to take the peppers. Bring to boil, add peppers and remove from heat. Leave to stand, with lid on the pan, for 5 minutes. Then drain and fill with stuffing.
    4. Put on large ovenproof dish. Add a pinch of salt and sugar to the remaining tomato juice and pour around the peppers. (Peppers can be left prepared for several hours.)
    5. When ready to cook preheat oven to 160 C / Gas 3. Sprinkle the top of each pepper with crushed cornflakes or breadcrumbs and a little grated cheese.
    6. Bake for 30 to 45 minutes. Serve garnished with fresh parsley and lemon.

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