Yellow Red and Green Stuffed Peppers Recipe
Landing upon a good Yellow Red And Green Stuffed Peppers recipe is like winning in a lucky draw contest. Congratulations, you have just become a lucky winner now. Preparation of Yellow Red And Green Stuffed Peppers will not take more than your 110 minutes. The primary ingredient in Yellow Red And Green Stuffed Peppers is always Vegetable. I am certain both of us will be in agreement that this Yellow Red And Green Stuffed Peppers is truly delectable.
Ingredients
2 tablespoons olive oil
225 g (8 oz) long-grain rice
8 tablespoons chicken stock
275g (10 oz) fresh spinach trimmed
175 g (6 oz) Feta or white Stilton cheese, crumbled
25 g (1 oz) basil or mint chopped
2 teaspoons dried dill
1 egg, beaten
freshly ground black pepper
8 red, green or yellow peppers
2 tablespoons lemon juice
Directions
1. Heat 1 tablespoon of the oil over a gentle heat. Add the rice and toss until thoroughly coated. Add the chicken stock. Simmer
uncovered until all the liquid has been absorbed. The rice will now be only partially cooked.
2. Finely chop the spinach and mix it with the crumbled Feta cheese, basil, dill and beaten egg. Add pepper to taste and combine with the cooled rice.
3. Wipe the peppers thoroughly with paper towels and cut off the tops to make lids. Use scissors to snip down and inside to loosen all the seeds, but take care not to pierce the sides. Remove the seeds.
4. Fill each pepper with the rice mixture, replace the lids and stand them, tightly packed together, in a casserole with a lid. Trickle over the remaining tablespoon of oil and the lemon juice and add enough water to come two-thirds of the way up the sides of the casserole.
5. Cover and bake in a preheated oven for about 1 1/4 hours. Serve warm or cold.
uncovered until all the liquid has been absorbed. The rice will now be only partially cooked.
2. Finely chop the spinach and mix it with the crumbled Feta cheese, basil, dill and beaten egg. Add pepper to taste and combine with the cooled rice.
3. Wipe the peppers thoroughly with paper towels and cut off the tops to make lids. Use scissors to snip down and inside to loosen all the seeds, but take care not to pierce the sides. Remove the seeds.
4. Fill each pepper with the rice mixture, replace the lids and stand them, tightly packed together, in a casserole with a lid. Trickle over the remaining tablespoon of oil and the lemon juice and add enough water to come two-thirds of the way up the sides of the casserole.
5. Cover and bake in a preheated oven for about 1 1/4 hours. Serve warm or cold.
