Paprika peppers with pine nut rice filling
Paprika peppers stuffed with a pine nut rice mixture is a recipe featuring fresh ingredients from the rice category. Try this and other recipes from Spoonsparrow!
Ingredients
- 4 green paprika peppers
- 200 g Long grain rice
- Salt
- 3 tbsp black pitted olives
- 50 g shelled pine nuts
- 0.5 bunch Parsley
- 4 Cherry Tomatoes
- 0.5 tsp Chili flakes
- 600 ml Vegetable Broth
Instructions
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1.
Wash the paprika peppers, cut off the tops and remove seeds and white membranes. Cook the rice in 400 ml boiling salted water for 20-25 minutes. Drain the olives and finely chop them.
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2.
Toast the pine nuts in a dry pan until golden yellow, set aside. Wash the parsley, shake dry, pluck leaves and finely chop. Wash the tomatoes.
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3.
Mix the cooked rice with olives, pine nuts, chopped parsley and chili flakes; season to taste. Stuff the peppers with this mixture and seal each with a cherry tomato.
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4.
Place the stuffed peppers in a pot, pour over the broth, cover and simmer on medium heat for 25-30 minutes. Remove and serve with lemon wedges.
