Creole stuffed peppers (V)
This recipe takes its inspiration from Creole jambalaya, a classic rice dish which normally includes a combination of meat and seafood. But jambalaya is equally well known for its traditional combination of onions, celery and sweet peppers (known as the “holy trinity”) with tomatoes and rice so we’ve taken the vegetable and rice base, cooked with our Creole spice blend, to create a wonderfully spicy vegetarian dish.
Serves 2-3 as a main course or 6 as a starter or light lunch.
- 3 red peppers cut in two lengthways so that each half still has a piece of stalk attached
- 1 tbsp rapeseed or olive oil
- 1 medium onion, finely chopped
- 1 stick of celery, finely chopped
- 1 red pepper diced
- 1 cloves of garlic, crushed
- 1 tbsp Pinch Creole spice blend
- 150g long grain rice
- 2 large tomatoes skinned and chopped
- 500ml vegetable stock
- Salt and freshly ground black pepper to taste
- 1 tbsp chopped parsley (optional)
Arrange the 6 red pepper halves on a baking tray, cut side up. Brush the insides with a little olive or rapeseed oil and set aside.
Next you need a large pan with a lid. Add the oil to the pan over a medium heat. While the oil is heating rinse the rice under cold running water and set aside to drain.
Add the onions, celery and chopped red pepper to the pan and cook gently until they soften, about 5 minutes. Add the garlic and cook for a minute then the Creole spice blend and stir to coat the vegetables. Now add the rice and stir well to combine.
Finally, add the chopped tomatoes and the stock. Bring to the boil, then reduce to a simmer. Check the seasoning and add salt if required and freshly ground black pepper. Put a lid on the pan and continue to simmer for 10-12 minutes until the rice is cooked and most of the liquid has been absorbed.
As soon as you leave the pan to simmer place the red pepper halves into a pre-heated grill for about 10 mins until they start to soften, but be careful they don’t burn.
When the rice is cooked divide the mixture between the red pepper halves, sprinkle with chopped parsley, drizzle over a little olive or rapeseed oil and serve with crusty bread.
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