Rainbow Peppers

Recipe courtesy of "Superfoods: Nutrient-Dense Foods to Protect Your Health" by Michael van Straten and Barbara Griggs, copyright 2006. Used by permission of Dorling Kindersley Limited. All rights reserved.

Rainbow Peppers

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    3 oz/90 g brown rice 1 tbs pine nuts
    1/4 pt/150 ml vegetable stock Juice of 1 lemon
    1 tsp salt, plus extra to taste for seasoning 1 tbs oregano
    2 tbs olive oil Freshly ground black pepper
    1 large onion, chopped 4 peppers: 1 red, 1 yellow, 1 green, and 1 orange
    2 cloves garlic, chopped 1 tbs tomato puree
    1 tbs currants 1/4 pt/150 ml water


    Total: More than 60 min
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    • 1

      An hour before you want to start preparing the dish, cook the rice. Wash it thoroughly and put it in a small ovenproof casserole. Add 1 teaspoon of salt and enough stock to come up to the depth of a thumbnail over the surface of the rice. Cover tightly, and cook in an oven pre-heated to 175°C/350°F/gas 4. After 35–40 minutes, the rice should have absorbed all the stock and be cooked through but still slightly moist.

    • 2

      Heat 1 tablespoon of the oil, and soften the onions in it. Add the chopped garlic, and cook for a moment longer. Add the onion and garlic to the cooked rice, together with the currants, pine nuts, lemon juice, oregano, a little freshly ground pepper, and a touch of salt to taste.

    • 3

      Wash the peppers, then slice the tops off and reserve them. Scrape out the seeds and fibrous ribs, pack with the rice mixture, and replace the tops. Stand the peppers in an oven-dish just big enough to hold them, so that they don’t collapse sideways; if necessary, slice off a sliver from the bottoms to steady them. Brush with oil and stir the tomato puree into the water and pour it in. Place in an oven pre-heated to 200°C/400°F/gas 6. Bake for about 45 minutes, checking periodically to ensure the liquid hasn’t dried out, adding a little more water or stock if necessary.

    • 4

      Serve with Tomato sauce and a green vegetable or a salad.

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