Easy Stuffed Italian Frying Peppers

Easy Stuffed Italian Frying Peppers with Rice

4 servings | 2 hours 20 minutes

Filling:
• 2 cups long-grain rice
• 1 medium onion, finely chopped
• 1 hot green pepper, finely chopped
• 1 tablespoon crushed garlic
• 3 tablespoons tomato paste
• 1½ teaspoons salt
• ½ teaspoon black pepper
• 1 tablespoon paprika
• ¼ teaspoon ground cumin
• ½ teaspoon ground turmeric

Peppers and sauce:
• 8 Italian frying peppers
• 3 tablespoons olive oil
• 2 cups water
• 4 tablespoons tomato paste
• 1 teaspoon salt
• ½ teaspoon black pepper
• 1 teaspoon paprika
• ½ teaspoon ground turmeric
• ¼ teaspoon ground cumin

1️⃣ Preheat the oven to 350°F/180°C. Rinse the rice until water runs mostly clear and drains.

2️⃣ Mix rice, onion, hot green pepper, garlic, tomato paste, salt, pepper, paprika, cumin, and turmeric in a large bowl.

3️⃣ Slice off the stem ends of the peppers and remove seeds. Fill each with the rice mixture and arrange in a wide, oven-safe pan.

4️⃣ Whisk olive oil, water, tomato paste, salt, pepper, paprika, turmeric, and cumin. Pour over peppers until liquid reaches two-thirds of their height.

5️⃣ Cover with wet parchment and bake for 2 hours until rice is tender and peppers are soft.

6️⃣ Remove parchment and bake on convection or at 425°F/220°C for 10 minutes to thicken the sauce slightly. Rest 10 minutes before serving.

By @solfoodd

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