VEGETARIAN STUFFED PEPPERS RECIPE - SORTED

Start by cooking 1 cup of basmati rice in a pan of salted boiling water, stirring once to prevent sticking.

Take a red pepper and halve it down the center, keeping the shape intact, then scoop out the seeds.

Place the halved peppers on a tray, drizzle with olive oil, and season with salt and pepper.

Bake the peppers in an oven at 200°C for about 10 minutes, which is the same time it takes for the rice to cook.

Prepare the filling by chopping 1/2 cup of sun-blushed tomatoes and 1/2 cup of black olives in half.

Dice 1 red onion into small pieces.

In a bowl, combine the chopped tomatoes, olives, diced onion, 1 cup of diced mozzarella, and some roughly chopped fresh parsley.

Add Cajun spice and turmeric to the mixture for flavor and color, then season with salt and pepper.

Drain the cooked rice and add it to the bowl with the other ingredients, stirring well to combine everything.

Stuff the mixture into the softened red pepper halves, packing it in well.

Top each stuffed pepper with the remaining slices of mozzarella cheese.

Return the stuffed peppers to the oven for another 5-6 minutes until the cheese is golden and melted.

Equipment Needed

Spice Level:

Dietary