- 75g white basmati rice
- 150ml boiling water
- 1 red onion
- 2 tomatoes
- Sea salt
- 2 tbsp olive oil
- Freshly ground pepper
- 80g Kalamata olives
- A handful of mint
- 25g raisins
- 25 pine nuts
- 2 pointed red peppers
- 1 tbsp red wine vinegar
- 50g lamb's lettuce
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.