Stuffed Bell Peppers with Rice

Ingredients

• 1 onion
• 50 g black olives (pitted)
• 3 tbsp Rapeseed oil
• 200 g whole grain rice
• 2 tsp salt
• 0.5 tsp allspice
• 2 bunches basil
• 1 Garlic clove
• 20 g raw almonds (1 tbsp)
• 4 tbsp olive oil
• Pepper
• 1 Organic lemon
• 900 g red bell peppers (12 red bell peppers)

Instructions

1. 1.

   Peel and finely dice the onion. Roughly chop the olives with a large knife.

2. 2.

   Heat 2 tbsp rapeseed oil in a pot and brown the onions until golden.

3. 3.

   Add rice, olives, and 400 ml water. Season with salt and allspice, cover, and simmer on low heat for about 40 minutes; the rice should absorb all liquid.

4. 4.

   Meanwhile wash basil, shake dry, and pluck leaves. Peel garlic and roughly chop.

5. 5.

   Lightly toast almonds in a non‑stick pan without added fat.

6. 6.

   Finely blend half the basil leaves with garlic, almonds, and gradually add olive oil in a food processor. Season with salt and pepper.

7. 7.

   Wash bell peppers, cut off tops, and hollow them from the inside.

8. 8.

   Wash lemon thoroughly, dry, grate zest finely. Halve lemon and squeeze juice. Finely chop remaining basil.

9. 9.

   Stir lemon juice and zest with chopped basil into the cooked rice mixture.

10. 10.

    Fill the hollowed peppers with the rice blend, replace the caps, and secure with toothpicks or wooden skewers.

11. 11.

    Brush a baking sheet with remaining rapeseed oil. Place stuffed peppers on the sheet and bake under preheated grill for about 15 minutes until skins darken. Remove skins if desired and serve peppers topped with almond pesto.