Pork and Rice Stuffed Peppers |
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Prep Time: 0 Minutes Cook Time: 0 Minutes |
Ready In: 0 Minutes Servings: 1 |
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peppers Ingredients:
450 g short-grained rice, such as bomba or calasparra |
2 tablespoons olive oil |
4 red bell peppers |
1 small red pepper, chopped |
1/2 onion, chopped |
1/2 tomato, skinned and chopped |
140 g minced pork |
1 g saffron |
1 dash chopped fresh parsley |
1 dash salt |
Directions:
1. Cut off the stem ends of the peppers, keeping them as lids to replace later, and scrape out the inner membranes with a teaspoon.
2. Heat the oil, sauté the red pepper slowly until it is tender and remove. Fry the onion until tender, add the meat and brown it lightly, adding the tomato after a few minutes, then put back the cooked pepper, and stir in the raw rice, saffron and parsley. Salt to taste.
3. Fill the peppers carefully and lay them on their side in an ovenproof dish, being careful the filling doesn't fall out (you can wrap them in tinfoil to help hold them together). Cover the dish and put it in a hot oven for about 1 1/2 hours. The rice cooks in the juices from the tomato and pepper. If the peppers are thin-skinned, you may need to add a little stock towards the end of the cooking time.
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