Once you've seen the picture, you'll demand the recipe, as we did. Here it is!
- 6 peppers. (Bell pepper/capsicum)
- 2 cups long grain rice
- 1 large red onion, finely chopped
- 1 stick celery, finely chopped
- 3 tomatoes, finely chopped
- 6 mushrooms, finely chopped
- 4 cloves garlic, crushed
- 2 tablespoons tomato puree
- 1 glass dry white wine
- 3 litres veg stock
- 1 tablespoon dried mixed herbs
- 1 tablespoon dried parsley
- 1 tablespoon chopped oregano
- 1 chopped chilli pepper (Optional)
- Salt and pepper to taste
- 3 tablespoons olive oil
- Preheat oven to 190°C (=375F).
- Cut the tops off six peppers. Cut out seeds and white inner pith.
- Sprinkle with 1 tbsp olive oil and season with salt and pepper. Roast upside down for 10 mins. Remove from the oven and allow to cool.
- Meanwhile, add remaining olive oil to a large, medium heated, frying pan, add finely chopped onion, celery, mushrooms and crushed garlic. Stir fry until onion softened.
- Add chopped chilli and tomatoes and cook for further three minutes until tomatoes begin to break down.
- Add rice and stir until all grains are well coated.
- Add white wine and allow to boil for two minutes to evaporate alcohol.
- Stir in tomato puree and half the stock. Add herbs and reduce heat to simmer.
- As stock reduces, top up with remaining stock (reserving a cup) until rice has absorbed most of the liquid and is almost cooked through. Season to taste.
- Remove from heat and scoop into cooked peppers.
- Place stuffed peppers into an ovenproof dish and put pepper tops on. Season outside of peppers.
- Pour the remaining cup of stock into the base of the dish and return to the oven for 20- 25 minutes. Peppers should be softened and have a visible charring to skin.
- Remove and serve with a Greek salad or sliced meats.
Also delicious cold as a lunchtime treat.