Greek-Style Stuffed Peppers with Herbed Rice and Pine Nuts

Bell peppers filled with tomato-simmered rice, pine nuts and a serious amount of dill and parsley, roasted until the tops char. They reheat beautifully, which is the quiet reason Greeks make a full tray.

Serves 485 minutes mediterraneanplant-basedveggiebatch

• ✓Rice and pine nuts make the filling substantial without any meat.
• ✓Bell peppers are among the most concentrated common sources of vitamin C.
• ✓Parsley and dill go in by the handful, not the pinch.
• ✓A full four tablespoons of olive oil, the Mediterranean default.

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Ingredients

• •4 large bell peppers
• •¾ cup / 150 g white rice
• •4 tbsp olive oil
• •1 onion, finely chopped
• •2 cloves garlic, grated
• •1 can (14 oz / 400 g) chopped tomatoes
• •3 tbsp pine nuts, toasted
• •2 tbsp currants or raisins (optional)
• •big bunch parsley and dill, chopped
• •1 tsp dried oregano
• •½ cup / 125 ml water, plus more for the dish
• •salt and black pepper

Method

1. Heat the oven to 375°F / 190°C. Slice the tops off the peppers and pull out the seeds; keep the lids.
2. Soften the onion in 3 tbsp oil, 5 minutes; add the garlic, rice and oregano for one minute more.
3. Add the tomatoes and water; simmer 10 minutes — the rice should be halfway cooked and still saucy.
4. Off the heat, stir in the pine nuts, currants and most of the herbs. Season boldly.
5. Fill the peppers, set the lids back on, and stand them snugly in a baking dish with ½ inch of water in the bottom.
6. Drizzle with the last of the oil; bake 45–50 minutes until the peppers slump and char at the edges.
7. Rest ten minutes; finish with the remaining herbs.

Take this recipe home

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Educational information, not medical advice. Consult a qualified professional before changing your diet, especially with a medical condition, pregnancy, or medication. Full disclaimer.