Spicy Rice Stuffed Peppers

Ingredients:

• 4 red peppers
• 1 red onion
• 1 large tomato
• 1 red pepper
• 1 cup Egyptian rice
• 1 tbsp sugar
• 1 tsp cumin
• 1 tsp smoked paprika
• 1 tsp ground coriander
• 1 tsp dried oregano
• 1 tbsp salt
• 2 cups chicken stock
• 20g butter
• Feta cheese (optional)

Steps:

Slice the lid off the 4 peppers and empty the inside getting rid of all the seeds. Roast these in the oven on 180 degrees for 25 minutes.

Dice up the onion and tomato into small cubes and mince the garlic.

On a medium to high heat, add in 2 tablespoons of oil, the onion, red pepper, tomato and sugar. Sauté until the onions are translucent then add in the garlic and fry just until the onions start turning golden brown.

Lower the heat slightly, add in all the spices and give it a stir until everything is well mixed into the onions.

Rinse the rice until all the starch has drained off then add it to the onions and stir everything together.

Add in the chicken stock and salt and let it simmer on a medium heat, stirring every few minutes to ensure the rice doesn’t stick to the bottom, do this until all the liquid is gone and the rice is soft and cooked through. If the liquid is gone but the rice is not yet cooked through, add a little bit more water and let it cook a bit longer until the liquid is gone. Add in the butter and mix until melted through, mixing everything together, this will ensure the rice is delicious and silky!

Stuff the rice into the peppers and add some feta cheese on top (optional) then put the lid of the peppers back on and roast them in the oven for a further 20 minutes on 180 degrees.

Garnish with chopped parsley or coriander.

Enjoy!