Stuffed Peppers with Braised Potatoes Recipe
Serves
4
Ingredients
- 4 large red or yellow peppers
- 1tbsp olive oil
- 1 onion, finely chopped
- 2 garlic cloves, crushed to a paste with a little salt
- 2 tomatoes, chopped
- 2tbsp sultanas
- 1tbsp toasted pine nuts
- 1tbsp chopped fresh mint
- 100g long-grain brown rice
- 450g new potatoes, sliced
- 150ml tomato passata
- salad, to serve
Method
Preheat the oven to 180°C/350°F/gas mark 4. Slice one-third off the top of each pepper, then scoop out the seeds and pith and discard, but retain the top.
Heat the olive oil in a frying pan, add the onion and garlic and cook gently for 10 minutes. Add the tomatoes, sultanas, pine nuts and mint and cook for a further 5 minutes. Stir in the rice.
Fill the lower sections of the peppers with the rice mix – do not overfill as the rice will expand on cooking. Replace the pepper tops and set the peppers on a baking tray. Scatter the potato slices around the peppers, drizzle with a little olive oil then pour the passata over the potatoes.
Bake, uncovered, for about 45 minutes, checking towards the end that they are not burning or collapsing. Serve hot or at room temperature, with salad.
Recipe courtesy of The Essential Diabetes Cookbook by Antony Worrall Thompson with Louise Blair BSc, published by Kyle Books, photography by Jonathan Gregson.
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