Not much to say about this than that they’re awesome. And the saffron makes a real difference so it’s pays to track it down.
- 200ml basmati rice
- 400ml water
- a big handful of parsley
- a dozen olives
- a medium red onion
- about 150g of semi roasted tomatoes (aka ‘sun-blush’)
- a pinch of saffron
- 1t of smoked paprika
- 1-2 good quality mozzarella balls
- 4 capsicums
- salt and pepper
- olive oil
If you can’t get semi-dried tomatoes (sometimes seen as sun-blush, at least in English speaking countries) you can achieve the same result by roasting halved tomatoes (cherry are best) in a 150C oven for an hour or so with a bit of salt, pepper and olive oil.
- Preheat your oven to 220C
- Put the rice, water, paprika and saffron in a pot, cover with a lid and bring to a vigorous simmer until all the water has absorbed at which point the rice should be done and you can remove it from the heat.
- In the meantime, halve and scoop out the core and seeds from the peppers, making sure to leave the green stem attached (not only because it looks nicer but also because it helps the peppers keep their shape when they’re cooked and floppy).
- Place the pepper halves cut-side up in an oven-proof dish, splash them with a glug of olive oil and sprinkle them with salt and pepper.
- Place the peppers into the oven for about 15-20mins or until such time as they’re about 80% cooked through – just about to collapse and taken a bit of barbeque colour on the edges.
- Chop into fine-ish dice the onion and the olives. Chop the parsley and add everything into a bowl with half of the mozzarella (chopped or torn into smaller pieces) and cooked rice and stir to mix.
- When the peppers are ready pack the rice into the peppers and top each with a slice of mozzarella and return the pan to the oven for 10 minutes or until such time as the mozzarella is melted and golden.
These are fine straight from the oven, but I think they’re even better if left for an hour to come down to room temperature.