Stuffed bell peppers
(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.