Stuffed bell pep­pers

Friday - - Leisure -

(serves 4) Chef Moat­sem Al Aasmi, The Ad­dress, Dubai Ma­rina

Prep time: 30 mins

Cook­ing time: 1 hour In­gre­di­ents 100g Egyp­tian rice, cooked al dente 50g pars­ley, chopped 20g green bell pep­per, chopped 2 tbsp pome­gran­ate syrup 1 tsp cin­na­mon pow­der 1 tsp chopped gar­lic 120ml olive oil 2 toma­toes, finely chopped 1 tsp chopped fresh mint 12 small bell pep­pers in as­sorted colours, cored 100ml wa­ter fresh mint and spring onions, finely sliced, to gar­nish salt and pep­per Method: 1. To pre­pare fill­ing, mix to­gether rice, pars­ley, chopped bell pep­per, pome­gran­ate syrup, cin­na­mon pow­der, gar­lic, 20ml olive oil, toma­toes, mint, salt and pep­per. 2. Pre­heat oven to 200⁰C. Stuff cored bell pep­pers with fill­ing then place in sin­gle layer in deep bak­ing dish. 3. Pour wa­ter and re­main­ing oil around pep­pers. Cover dish with foil, crimp­ing on sides to en­sure steam does not es­cape. Cook for 1 hour then cool, gar­nish and serve at room tem­per­a­ture.

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