This dish of stuffed and roasted vegetables will be familiar to many of you from Greek holidays, and in our view is even better without meat. Using only rice seasoned with herbs and spices, plus a few veggies such as mushroom or peas in there as well, you can make a satisfying meal which only needs a Greek salad and some crusty bread to keep everyone happy. We’re using peppers here, but beef tomatoes work just as well. You can cook the rice with all its seasonings, but it is easier just to use some rice which you have parboiled in veg stock (it’s a great way to use up any leftover rice too).

01.

Ingredients

2 Green Peppers
2 Red Peppers
100g Long Grain Rice
2 Cloves Garlic, chopped
2 Tomatoes, chopped
1 Courgette, cut into small dice
1tsp Wild Herb Blend
1tsp Dried Mint
Handful Chopped Flatleaf Parsley

02.

Method

  • Heat some olive oil in a pan and sweat down the onion, garlic and courgette till softened. Add the tomatoes and the herbs, and cook for a minute or two more.
  • In the meantime cook your rice until almost done in vegetable stock, and drain. Mix the cooked rice in with the veg, and let it cool.
  • Take the tops off the pepper, reserving them, and clean out the seeds and pith. Lightly oil a dish which will hold the peppers tight, then stuff the peppers generously with the rice and veg mixture and place them upright in the dish.
  • Carefully pour a little veg stock into the dish, about half an inch or so, and place the reserved pepper tops on top of each. Drizzle with a little olive oil and place the dish in an oven preheated to 180 degrees.
  • Bake for an hour or so, keeping an eye on the water, until the peppers are tender and the tops brown.