Tuesday, 10 May 2011

Stuffed peppers with rice, ricotta and dill

This is a quick and easy thing. I used ready-cooked packet rice, the ones you're supposed to heat in the microwave, but I am of the opinion that this dries out more in the oven than freshly boiled rice, so use whichever you prefer (or is easier). I used sweet pointed red peppers, which contrast nicely with the flavours and textures of the rice mix.

Stuffed peppers with rice, ricotta and dill

Serves 2

Takes around 30 mins in all

2 peppers, deseeded and sliced in half lengthways if using long ones

200g ricotta cheese

A good handful of fresh, chopped dill

1 packet of ready cooked rice, or 250g of freshly boiled rice

2 medium-sized escallion shallotts, or the equivalent size in plain onions

Preheat the oven to 180C

* Fry the onions for 5 minutes over a medium heat or until softened

* Add the rice and fry for a further 5 minutes, making sure the grains are evenly
oiled and cooked

* Add the dill and stir through

* Stir in the ricotta and spend some time really mixing it in so it sticks in the rice and leave until the mixture is warmed through

* Line your peppers on a baking tray, stuff them with the mixture and place in the oven for 10-15mins

I served these with a hunk of rustic bread and butter.

1 comment:

  1. Mmm... I would have never thought a dill-pepper combination of flavor. Sounds delicious. Looks even better! :)

    Thanks for sharing.