By Ellie Mae O’Hagen
The best thing about stuffed peppers is that they’re dead easy to make, but they
look great. The filling for these peppers is lovely, rich and savoury, which contrasts
nicely to the sweetness of the peppers, especially if you do them a little bit al dente.
• Finely chopped shallots (one per person)
• Finely chopped garlic (I usually use a clove per person – but it depends on
how garlicky you like it!)
• Sundried tomatoes, cut into pieces (I always use these)
• A generous handful of fresh basil, torn into pieces
• A bowl of grated parmesan
• Paella rice (half a cup per person)
• A big glass of white wine
• Olive oil
• A pint of water
• One pepper per person
1. Preheat the oven to 180°C
2. Fry up the shallots and garlic on a medium heat until they’re sweating but not
3. Add the sundried tomatoes and stir
4. Season with salt and pepper
5. Add two-thirds of the parmesan, followed by the paella rice and stir
6. Pour the white wine over the rice, cover with the boiling water, and bring to
7. Add in the basil leaves and turn the heat down so that the ingredients are on
a low simmer.
8. While the rice is simmering, chop the top off the peppers and hollow out the
9. Allow the rice to keep simmering until it has absorbed all of the liquid and is
soft. Add more water if you need to.
10. Stuff the peppers with as much filling as much filling as you can possibly fit
into them, and then top off with the remaining parmesan.
11. Put the tops back on the peppers, then put them in the oven for 10-15