(Pictured before baking)Oh dear, not another recipe for stuffed peppers (I know, I've used everything from breadcrumbs to lentils). These were fun as the filling omits the typical tomato paste for a generous coating of paprika.
For 4 large Peppers:
4 green peppers, tops removed and centres cleaned (chop up tops and add to carrots when cooking)
4 small carrots, finely diced
3 stalks celery, finely diced
5 tablespoons olive oil (more or less to taste)
1 tablespoon dried rosemary
1 teaspoon black pepper
1/4 cup sweet paprika
1/2 teaspoon dried thyme
1 bay leaf
Seasoned rice (see below)
1/4 cup hard cheese (I used Romano)
For the rice:
1 3/4 cup vegetable stock
1 cup white rice
1 tablespoon dehydrated onions
1/2 teaspoon dried garlic granules
Rinse and drain rice. Bring broth to a boil with onions and garlic. Add rice, reduce to simmer and cover. Cook 15 minutes. remove from heat, let stand 5 more minutes, then fluff with a fork.
Preheat oven to 350 degrees F. Place peppers in a casserole dish and fill 1/4 way up the sides of the peppers with water.
In a large pan or pot, heat the olive oil and cook the carrots, celery, and spices until soft. If it seems too dry after adding paprika, add a bit more oil. When carrots are soft, mix in the rice, and cheese. Remove bay leaf. Fill peppers and bake 30 minutes. Rotate pan and continue baking until tops are nicely browned and peppers are soft. Serve hot or cold.
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