Rice-Stuffed Bell Peppers

Method

1. Preheat the oven to 180°C (350°F).
2. Cut the tops off the bell peppers and remove the seeds and white pith. Rub the inside and outside of each pepper with a little olive oil and season with salt. Place them on a baking tray and bake for about 30 minutes until slightly softened.
3. Meanwhile, dice the zucchini, eggplant, and remaining pepper flesh (from the tops) into small cubes.
4. Finely chop half an onion. In a pan, heat a drizzle of olive oil and sauté the onion over medium heat until translucent.
5. Add the diced vegetables and cook for a few minutes, stirring occasionally, until they begin to soften.
6. In a separate pan, toast the rice with a little olive oil over medium heat for a couple of minutes until fragrant.
7. Add the vegetable broth to the rice, just enough to cover it. Stir occasionally until the rice is almost cooked and the broth is absorbed.
8. Blend the tomatoes with a few basil leaves and a pinch of salt to make a smooth purée.
9. Once the vegetables are soft and the rice is partially cooked, combine them in a bowl. Add most of the tomato purée and mix well. Taste and adjust salt.
10. Fill the pre-baked bell peppers with the rice and vegetable mixture, leaving a little space for the rice to expand. Top any leftover tomato purée over the stuffing.
11. Place the peppers in a baking dish, drizzle with a little more olive oil, and bake at 180°C for about 30 minutes until the rice is tender and the peppers are fully cooked.
12. Allow to cool slightly before serving. Serve warm or at room temperature. Optionally, garnish with fresh basil.