Penny’s Stuffed Peppers

Even before I was vegan, this was one of my favourite dishes. My mum has been making it for years, and its a fantastic comfort food. I absolutely love the sweetness that the raisins add to the dish! We often eat the stuffed peppers on their own, but they’d also be good with a salad or as a starter.

Serves 2 people as a main meal, or more people as a main.

Ingredients

For the roast peppers:

• 4 mixed coloured peppers, cut in half lengthways
• 1 clove garlic
• 4 tablespoons olive oil
• salt and pepper

For the rice:

• 175ml rice (in a measuring jug)
• 50g raisins
• 50g pine nuts
• 1 onion, finely chopped
• 1 cinnamon stick
• 1 glove of garlic, crushed
• 350ml vegetable stock
• 2 tbsp olive oil

Method

1. Halve the peppers, take out the seeds, place them on a baking tray.
2. In a small bowl, mix oil, garlic, salt and pepper, and coat the peppers in this mixture (we do this using our hands, but you could use one of those fancy brush things).
3. Roast for 30-50 mins (or until soft, and a little brown at the edges).
4. Meanwhile, in a large pan (which has a lid) fry the onions in a few tbsp oil, with the pine nuts until soft.
5. Stir in the raisins, garlic, cinnamon stick and rice (dry) and mix until rice is coated in oil.
6. Add the hot stock, bring to the boil, stir once and cover until rice is cooked, on low heat (15 mins, add more water if needed to cook rice fully at the end).
7. Spoon the rice into the peppers and enjoy.
8. #WIN #VICTORY #SWEETGLORY

Credit for this recipe goes to the ever helpful Delia Smith, as this recipe is adapted from her vegetarian cookbook. Thanks, Delia!