Variation on a theme of Stuffed Bell Peppers

After the last attempt at making stuffed bell peppers, my friends and I were looking for alternatives to using potato filling. The clear choice was rice and as it happens we came across a neat recipe in a Tapas recipe book. Here is my improvised version of it.


6 small to medium red, green, orange or yellow bell peppers
2/3 cup Spanish rice
2 garlic cloves minced
1 medium onion chopped
1/2 cup parsley
1 tbsp tomato paste
3-4 tbsp olive oil
1/3 cup pine nuts
salt and pepper to taste
Cajun spices (optional)

Preparing the filling:

Heat oil in a heavy bottom pan. Saute onions and garlic until lightly brown. Stir in rice, half the parsley and salt and pepper.  Mix the tomato paste in 3 cups water and add to the rice. Bring to a boil, reduce heat. Cook on low heat for 20 minutes or until rice is tender. Add toasted pine nuts and remaining parsley. To give it an extra notch, toss in some Cajun spices and mix well. Set aside.

Stuffed Bell Peppers
Preheat oven to 400 degrees. Rinse and slice top of each bell pepper and set aside. Fill each bell pepper with stuffing. Secure the top back in place with a tooth pick. Lightly rub each bell pepper with some olive oil . Arrange in a baking dish and cook for 30 minutes in the oven or until the peppers are tender. Serve hot.



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