Stuffed peppers with rice and cashew nuts are guaranteed to add a dash of colour to your plate. And not only are they full of colour, they are full of flavour too. I prefer to use a mixture of coloured peppers but any colour can be used depending on availability.
Ingredients
- 2 whole peppers cut in half, or, 4 half peppers (ideally different colours)
- Approximately 80g to 100g cooked pilau rice, cooled.
- 4 mushrooms, chopped
- Approximately 2 tablespoons cashew nuts
- A dash of olive oil
How to make stuffed peppers with rice and cashew nuts
Cut the peppers in half. Remove the seeds and stalks and place the peppers on a baking sheet. Add a drizzle of olive oil to each half pepper.
Cook in the centre of the oven at gas mark 4, 180oC, 350oF until the peppers start to soften. This usually takes around 15 minutes or so.
Cook the chopped mushrooms and cashew nuts in hot oil on another baking sheet in the centre of the oven at gas mark 4, 180oC, 350oF until the nuts start to turn brown. Check regularly as there will be a short time between the nuts being golden and becoming overcooked.
When the peppers are soft, drain any excess oil and return to the baking sheet or a bowl. Fill the peppers with the cooked pilau rice, cashew nuts and mushrooms, packing as much of the filling into each half pepper as possible.
Cover the peppers with a lid or foil and return to the oven and cook for around 15 to 20 minutes until heated through.
The stuffed peppers make a tasty and colourful accompaniment to summer vegetable quiche, broccoli frittata and filo tart with roast vegetables and walnuts.
For other stuffed vegetable ideas, you may also like to try stuffed mushrooms or stuffed courgettes with apricots, walnuts and quinoa.
Leave a Reply