Ever pondered on the origin of stuffed veggies? Well, as the food nerd I am, I did. The answer is actually not very exciting- they are found in every food culture all over the world. While most often stuffed with a meaty treat, my choice fell for a vegeterian alternative for stuffed peppers. They are so creamy inside with the walnut-rice combination. Try! And once again- do try!
Serves 4-6 | Time needed ~ 60 min
10-15 small green peppers (or 8 bigger ones), deseeded
2 red onions, finely diced
200 g carrot, finely diced
100 g walnuts, chopped
5 handfuls round grain rice
200 ml puréed tomatoes (canned will work well)
200 ml vegetable oil
salt, black pepper, red paprika powder, to taste
100 g potato, cooked and mashed
3 tbsp flour
- Add half of the oil to a saucepan and fry the carrots and onions until soft. Stir all the time and add more oil when needed. Add the walnuts and stir fry a bit more.
- Pour in the tomato can, spices and the rest of the oil, stiring all the time. At last add the rice and keep frying for 3 more minutes.
- Add the mashed potato and combine well.
- Fill the peppers upp to 3/4. Add a half a teaspoon flour in each pepper.
- Arrange in a cooking pan, add water to almost cover the peppers and cook on 200C degrees until most of the water is gone.
- Enjoy with bread and yoghurt.
Tip: Add a spoon of flour mixed with cold water,red paprika powder, tomato paste and salt 10 minutes before the end of the cooking time. This will combinate with the water in the pan, thicken it up and leave you with a great sauce.
Adapted from http://www.coolinarika.com/recept/posne-punjene-paprike-sa-orasima/