- 75g white basmati rice
- 1 red onion
- 2 tomatoes
- 80g Kalamata olives
- A handful of mint
- 25g raisins
- 25g pine nuts
- 2 pointed red peppers
- 1 tbsp red wine vinegar
- 50g lamb's lettuce
- 150ml boiling water
- Sea salt
- 2 tbsp olive oil
- Freshly ground pepper
- 1.
Rinse the rice under cold water then tip it into a small pan. Pour in 150ml boiling water and add a pinch of salt. Cover, bring back to the boil and then turn the heat right down. Gently simmer the rice for 8 mins, till all the water has been absorbed. Take off the heat and let the rice steam in the pan, lid on, for 2 mins.
- 2.
While the rice simmers, preheat your oven to 180°C/Fan 160°C/Gas 4. Peel and finely chop the onion. Dice the tomatoes.
- 3.
Pop a frying pan on a medium heat and add 1 tbsp olive oil and the chopped veg. Season with a pinch of salt and pepper and fry for 5-6 mins, stirring often, till the veg are soft and glossy.
- 4.
While the veg fry, roughly chop the olives. Pick the leaves off the mint sprigs and roughly chop them. Set a pinch of mint aside for garnishing later.
- 5.
Stir the olives, chopped mint, raisins and pine nuts into the frying pan. Take off the heat. Tip in the cooked rice and stir well to mix.
- 6.
Halve the peppers. Scoop out the seeds and white bits. Pop into a roasting tin or onto a baking tray. Spoon the stuffing into the peppers. Heap any extra stuffing on a piece of baking paper or foil and place on the baking tray along side the peppers. Bake the peppers for 20-25 mins, till golden and a little crisp on top.
- 7.
While the peppers bake, pour 1 tbsp red wine vinegar into a small bowl. Add 1 tbsp olive oil and some seasoning. Whisk to make a dressing. Toss with the lamb’s lettuce.
- 8.
Serve the stuffed peppers with the dressed lamb’s lettuce and any extra stuffing heaped on the side.
