Flavourful Cooking

Nº 98 · Vegetarian · serves 4

Stuffed Peppers with Rice, Vegetables and Cheese

Sweet red peppers stuffed with rice, courgette, mushrooms and manchego, braised in tomato sauce: colourful, filling and completely vegetarian.

€7–9approx. €1.75–2.25 ppMildVegetarian25 min prepLOW 4–5 hrs · HIGH 2½–3 hrs
Stuffed Peppers with Rice, Vegetables and Cheese

Ingredients serves 4

Tick off what you already have at home.

  • Any supermarket

    Aisle: arroz y pasta. Microwave cups are usually next to the rice, packed in twos or threes.

  • Any supermarket

    Aisle: frutería. Loose or in nets; purple garlic (ajo morado) is often the most aromatic.

  • Budget tip: ordinary grated cheese instead of manchego (approx. €1)

    MercadonaCarrefourEl Corte Inglés

    Aisle: quesos. Grated manchego is not everywhere; otherwise buy a 'semicurado' wedge and grate it.

  • Any supermarket

    Aisle: huevos. Eggs are not refrigerated in Spanish shops; that is normal.

  • MercadonaLidlMAS

    Aisle: aceites. Andalusia is olive oil country: even own-brand oils are good value, often sold by the litre.

To serve

Method

  1. 1

    Cut the tops off the peppers and remove the seeds. Soften the onion, garlic, courgette and mushrooms (optional) in olive oil for 6 minutes until the liquid has evaporated.

  2. 2

    Mix the vegetables with the rice, half the passata, the oregano, egg, half the cheese, salt and pepper. Fill the peppers.

  3. 3

    Spoon the rest of the passata with 100 ml water into the bottom. Stand the peppers upright in it and put their tops back on.

  4. 4

    Cook for 4–5 hours on LOW or 2½–3 hours on HIGH, until the peppers are soft.

  5. 5

    Sprinkle the rest of the cheese over the top for the last 15 minutes and let it melt with the lid on. Serve with the sauce.

Flavourful Cooking · slowcookerspain.com/en/recipes/stuffed-peppers-with-rice-vegetables-and-cheese/