Stuffed peppers baked in tomato and basil sauce

Serves: 4
Course: Dinner
Cooking Time: 30 mins
Prep Time: 45 mins
  • 150g long grain rice
  • 2 garlic cloves, minced
  • 2 large shallots, diced
  • 50g butter
  • 100g sun-dried tomatoes, chopped
  • 1/2tsp turmeric
  • 100ml vegetable stock
  • 4 bell peppers
  • 1 large onion, diced
  • 3 cloves garlic, minced
  • 1/2tbs veg oil
  • 1tbs tomato paste
  • 1 tin chopped tomatoes
  • 1tsp balsamic vinegar
  • 1 large bunch of basil
  • Salt and black pepper

1 Rinse the rice under cold water and cook in a pan of water for approximately 20-25 minutes (until the water has been absorbed and the rice is soft). Alternatively use a rice cooker. If you soak the rice in water beforehand, you will be able to reduce the cooking time.

2 In a pan, sauté the garlic and shallot in the butter for five minutes. Add the rice, sun-dried tomatoes, turmeric and vegetable stock and cook for a further five minutes. Season with salt and pepper.

3 Cut the tops off the peppers and remove the seeds inside. Fill the peppers with the rice mixture and place the tops back on the peppers. Set aside.

4 For the tomato sauce: in a pan, cook the onion and garlic in the oil for eight minutes on a medium heat. Add the tomato paste, tinned tomatoes, vinegar, half the basil (stem removed) and salt and pepper. Cook for 30 minutes, adding a little water to loosen up if necessary.

5 Place the stuffed peppers in an ovenproof dish and add the tomato sauce. Bake at 190 degrees for 30 minutes. Garnish with the remaining basil.

Gráinne O'Keefe

Gráinne O'Keefe

Gráinne O’Keefe is a chef, restaurateur and contributor to The Irish Times. She is chef-patron of the Dublin restaurant Mae