rice stuffed peppers jamie oliver

Add rice, water, and tomatoes to the pan, give it a good stir, and bring to a boil. Reduce to LOW, cover, and cook for 20 minutes, stirring occasionally. Stir sausage and 1/2 cup of the cheese into the pan. Spoon mixture into the baked peppers and top with remaining cheese. Bake for 5 minutes or until cheese is melted.. Explore our huge selection of delicious recipe ideas including; easy desserts, delicious vegan and vegetarian dinner ideas, gorgeous pasta recipes, quick bakes, family-friendly meals and gluten-free recipes. Sign up to Jamie's newsletters to receive recipe inspiration straight to your inbox, every week.

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rice stuffed peppers jamie oliver

Add the rice, oregano, chilli and a good pinch of salt and pepper. Pour in 300ml (10fl oz) of stock and cook for around 7 to 10 minutes, stirring constantly, so the rice gets nicely coated in everything and doesn t stick to the pan. Remove from the heat and stir in the crumbled feta, fresh herbs and bashed-up pistachios.. Turn your oven on and set to 220C / 200C fan / gas mark 7 / 425F. Cut the peppers in half lengthways and remove the seeds and membranes. Put a drizzle of oil in a roasting tray. Roll each pepper in the oil and then arrange the peppers in the tray, cut-side up. Put the peppers straight in the oven to roast.