Stuffed Bell Peppers Recipe

Ingredients

Serve 6

• 2 onions, chopped

• 4 tbsp butter

• 1 cup/200 g rice

• 1 tbsp pine nuts

• 2 tbsp pumpkin and sunflower seeds

• 2 tbsp raisins

• 1 cup/250 ml water

• salt and freshly ground black pepper to taste

• 3 tbsp finely chopped parsley

• 2 tbsp finely chopped dill

• 1 tbsp finely chopped mint

• 6 bell peppers, tops cut off and seeded

• 1 tbsp tomato sauce

• 1 tbsp paprika

• 1 cup/250 ml Vegetable Stock

• 2 tbsp all-purpose/plain flour

• 2 tbsp lemon juice

• 2 large egg yolks

• salt and freshly ground black pepper to taste

• 1 small bunch dill, to garnish

Method:

1. Sauté the onions in the butter in a saucepan over low heat for 10-15 minutes, or until very soft and browned.

2. Add the rice, pine nuts, pumpkin and sunflower seeds, and raisins. Mix well. Add the water and bring to a boil.

3. Simmer for 8-10 minutes, or until the rice is not quite al dente. Season with salt and pepper. Add the parsley, dill, and mint. Remove from the heat.

4. Preheat the oven to 350°F/180°C/gas 4. Oil a large flameproof baking dish. Spoon the filling into the bell peppers. Transfer to the baking dish.

5. Mix the tomato sauce with and paprika and gradually stir into the stock. Spoon over the bell peppers. Replace the tops on the peppers.

6. Bake for 30 minutes, or until the peppers are tender. Carefully transfer the bell peppers to a serving dish with a slotted spoon.

7. Beat the flour, lemon juice, and egg yolks in a small bowl. Beat the mixture into the cooking juices in the baking pan over low heat.

8. Simmer for 5 minutes, stirring often, until thickened. Spoon the sauce over the bell peppers and garnish with the dill. Serve hot.