Stuffed Peppers

Name: Stuffed Peppers
Ingredients: 3 tbsp of olive oil or a knob of butter; 1 tsp of cumin seeds; 1 onion, finely chopped; 200g of basmati rice, rinsed until the water runs clear; ½ –1 tsp of ground allspice, to taste; 1-2 tsp of Aleppo pepper, to taste, plus extra to sprinkle; 2 tomatoes, deseeded & finely chopped or 1 tbsp of tomato purée; 30g of flat-leaf parsley, leaves & stems roughly chopped; 4 romano peppers (if you can’t find romano peppers, use regular red peppers instead); 40g of walnuts, toasted & roughly chopped; Sea salt flakes & ground black pepper

sheerluxe.com

A beautiful main dish when you’re fancying a meat-free day or if you have a veggie friend coming round for dinner. Tasty with a bit of spice and you don’t miss any meat.

View full recipe on sheerluxe.com

Recipe Saint is a recipe index: we list the ingredients so you can search, save and plan. The full method, times and servings are on the publisher's page at sheerluxe.com.

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Ingredients

3 tbsp of olive oil or a knob of butter
1 tsp of cumin seeds
1 onion, finely chopped
200g of basmati rice, rinsed until the water runs clear
½ –1 tsp of ground allspice, to taste
1-2 tsp of Aleppo pepper, to taste, plus extra to sprinkle
2 tomatoes, deseeded & finely chopped or 1 tbsp of tomato purée
30g of flat-leaf parsley, leaves & stems roughly chopped
4 romano peppers (if you can’t find romano peppers, use regular red peppers instead)
40g of walnuts, toasted & roughly chopped
Sea salt flakes & ground black pepper