Stuffed peppers with rice and cashew nuts are guaranteed to add a dash of colour to your plate and are full of flavour too. They are perfect served as either a vegetarian starter or side dish. I prefer to use a mixture of coloured peppers but any colour can be used depending on availability. Similar to mushrooms with blue cheese and quinoa and spicy roast cauliflower this vegetable side dish can be prepared very quickly and easily. The quantities in this stuffed pepper recipe are sufficient for two servings of two half stuffed peppers per serving.
Ingredients
- 2 whole peppers or 4 half peppers (ideally different colours)
- Approximately 100g cooked pilau rice or cooked wild rice
- About 4 mushrooms, chopped
- Approximately 2 tablespoons cashew nuts
- A dash of olive oil
How to prepare
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.
Tips
- The stuffed sweet peppers can be served hot or cold or can be reheated.
- The amount of stuffing needed with vary slightly depending on the size of the peppers. The quantities in the recipe above are based on medium sized peppers.
- Other types of nuts can be added or substituted depending on what you have in the cupboard and your preference.
Other easy vegetable recipes
- Stuffed mushrooms with Stilton30 Minutes
- Hasselback carrots with honey and rosemary55 Minutes
- Swiss chard with almonds and raisins25 Minutes
- Spicy cauliflower15 Minutes
Stuffed peppers
Ingredients
- 2 sweet peppers
- 100 g cooked pilau rice or wild rice
- 4 mushrooms
- 2 tablespoon cashew nuts
- 1 tablespoon olive oil
Instructions
- 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 (around 15 minutes).
- 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.
Nutrition
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