Prep time 20 minutes
Cooking time 45minutes
4 bell peppers – sweet red peppers are good for this recipe
1 tablespoon Zaytoun organic olive oil
1 medium sized onion finely chopped
2 cloves of The Little smoke House smoked garlic
1 x stick of celery finely chopped
2 carrots finely chopped
Handful of fresh peas
100g of mixed nuts chopped finely
1 slice of granary bread chopped into breadcrumbs
Grating of fresh Parmesan to taste
2 handfuls of basmati rice (cooked and cooled)
1/2 tsp the little smokehouse Oak-smoked Fajita spice blend
1/2 tsp the little smokehouse special Game Spice and Herb blend
Pre-heat the oven to 160 degrees (fan assisted)
Cook and drain the basmati rice, add a couple of tablespoons of hot water, and leave the rice in the pan with the lid on, allowing it to swell, while you prepare the veg.
In a shallow frying pan fry the onions, garlic and celery on a medium heat for 2 minutes, add the carrots, and Fajita spice then fry on a low heat for a further 5 minutes, until the carrot, garlic and onions are browning slightly. Remove from the heat.
In a large bowl, mix together the fresh peas, chopped nuts, breadcrumbs and cooled rice, season with the Game spice herb blend.
Add the fried veg and gently mix together in the bowl, turning it over with a large spoon, until everything is mixed well together. Add a little more olive oil if the rice is particularly sticky.
Wash the peppers and lay then on their side on a cutting board.
With a sharp knife, slice off the top of the pepper and set to one side (you will need them at the end) remove the seeds by slicing down the inside of the pepper with the knife to detach the seeds from the pepper. Discard the seeds (or set them aside to dry and plant them up to grow your own pepper plants on the windowsill later)
Stand the peppers on their end in a deep ovenproof dish
Fill the peppers to the top with your rice, nut and veg mix. Press the mixture down into the pepper, to be sure they are stuffed full.
Drizzle a little olive oil over the top of the open peppers, then put the tops back on each pepper and drizzle a little more oil over the tops.
Place in the centre of the oven for 45 minutes.
Take the peppers out of the oven and sprinkle with grated fresh Parmesan cheese.
Put back in the oven for a few minutes, until the cheese has started to melt and brown slightly.
Enjoy with roasted courgettes and a dollop of soured cream or fresh yoghurt