SW recipe: Spicy rice stuffed Vegetables

Ingredients

  • 227g/8oz dried short grain rice
  • 8 large tomatoes
  • 1 small green pepper, deseeded and chopped
  • 1 garlic clove, peeled
  • 1 tsp dried parsley
  • ½ tsp smoked paprika
  • salt and freshly ground black pepper
  • 2 red peppers, halved and deseeded
  • 75g pack watercress

Method

  • Cook the rice according to the packet instructions until just tender. Drain.
  • Meanwhile, slice the tops off each tomato to make lids. Remove the middle from each tomato with a spoon and place all the seeds and pulp into a food processor. Add the green pepper, garlic, parsley, smoked paprika and seasoning and blitz to a purée. Take the blade out of the processor and stir in the drained rice.
  • Preheat the oven to 200°C/Gas 6.
  • Arrange the tomato shells and halved peppers, cut side up, in a large ovenproof dish or roasting tin. Spoon the flavoured rice into each, roughly a dessertspoonful in each tomato and 2 dessertspoonfuls into the peppers. Cover the peppers with some foil and replace the tomato lids on the tomatoes.
  • Roast the peppers and tomatoes in the oven for 15-20 minutes.
  • Leave to cool completely, cover and store in the fridge until required.

credits: goodtoknow.co.uk


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