Serves: 4 – 6
Prep time: 15 mins
Cook time: 50 mins
Right now, our kitchen is filled with end of summer bounty delivered fresh from the land of our country living friends. And there is no better way to celebrate this cornucopia than to cook up an Ironclad Pan full of the most delicious stuffed peppers you’ll ever eat! Slice peppers. Mix filling. Bake. Devour. It’s this simple!
INGREDIENTS
4 – 6 red or yellow peppers, halved with pith and seeds removed
250 g cherry tomatoes
1 c uncooked arborio rice
½ medium red onion chopped finely
1 bulb garlic, minced
100g feta, crumbled
1 t salt
1 heaped t smoked paprika
1 heaped t pink pepper corns
1 heaped t dried oregano
½ c parsley, chopped
¼ c extra virgin olive oil
400g can tinned tomatoes
350ml boiling water.
Grated parmesan cheese to serve.
METHOD
Lightly oil your Legacy Pan and arrange peppers cut side up in pan.
Mix together rice, red onion, garlic, feta, salt, paprika, peppercorns, oregano, parsley and olive oil and fill each pepper with a couple of big tablespoons.
If you are using 4 peppers and have space in the middle of the pan, fill the space with the remaining rice mix in the middle of the pan and arrange cherry tomatoes on top.
Mix diced tomatoes and boiling water together and pour gently over the top of the peppers.
On the stove top bring the pan to a simmer. Cut out a circle of baking paper the size of the top of pan and press lightly over the peppers mix.
Transfer the pan to the oven and bake for 50 minutes till the rice is soft.
Serve hot and steaming to the table with lashings of grated parmesan.
And give thanks to the summer that has been.
