Red Peppers, Anchovies, Almonds, Thyme and Rice
An inspired side dish recipe packed with vegetables. These red peppers are stuffed with a delicious combination of anchovies, nuts, rice and fresh thyme.
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Ingredients
- 150 ml olive oil
- 1 small onion, peeled and chopped
- 200 g long-grain rice
- Pinch of salt
- 100 ml dry white wine
- 4 sprigs of thyme
- 300 ml water
- 12 anchovy fillets, roughly chopped
- 40 g walnut, broken into small pieces
- 60 g flaked almond, slightly roasted
- 12 small red peppers, cut to retain the top, peeled and seeded
- 3 large potatoes, cut into 4 slices of 1cm each
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