Jamie Oliver's Simple Stuffed Veg
Over a year ago
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Ingredients
- 2 large firm beef tomatoes
- 2 large yellow peppers
- 2 large red peppers
- 100g (3½oz) shelled pistachios
- Olive oil
- 2 onions. peeled and finely chopped
- 4 cloves of garlic. peeled and finely sliced
- 200g (7oz) long-grain rice
- 1 teaspoon dried oregano
- 1 fresh red chilli. deseeded and finely chopped
- Sea salt
- freshly ground black pepper
- 600ml (1pt) chicken or vegetable stock. preferably organic
- 200g (7oz) Greek feta cheese. crumbled
- A small bunch of fresh mint. leaves picked and finely chopped
- A small bunch of fresh flat-leaf parsley. finely chopped
- 1tbsp tomato purée
Accompaniment
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Description
Indulge in the comforting warmth of vibrant, stuffed vegetables that are as delightful to the eyes as they are to the palate. Juicy tomatoes and sweet peppers cradle a savory mixture of rice, feta, and toasted pistachios, all infused with aromatic herbs and spices. Baked to perfection, these colorful creations emerge tender and bursting with flavor, ready to be enjoyed alongside a fresh salad and crusty bread for a truly satisfying meal.
Method
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1
Preheat the oven to 200°C/gas 6.
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2
Cut the tops off the tomatoes and put them to one side.
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3
Use a spoon to carefully hollow out the insides of the tomatoes.
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4
Get rid of the flesh.
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5
Halve the peppers lengthways, keeping the stalks intact.
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6
With a small sharp knife and a spoon, carefully get rid of the seeds.
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7
Place all these vegetables, cut side up, in an appropriately sized deep dish or roasting tray so that they fit quite snugly.
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8
Toast the pistachios in a large dry pan for a few minutes, tossing occasionally, until they start to smell fantastic.
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9
Tip them into a pestle and mortar and roughly crush.
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10
Add a lug of olive oil to the pan, put it back on a low heat and, once hot, add the onions and garlic.
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11
Cook for about 10 minutes, until softened but not coloured.
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12
Add the rice, oregano, chilli and a good pinch of salt and pepper.
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13
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.
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14
Remove from the heat and stir in the crumbled feta, fresh herbs and bashed-up pistachios.
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15
Carefully stuff the hollowed-out tomatoes and peppers with your hot rice mixture so it comes just up to the top – don’t overfill them, though, because the rice will expand as it cooks.
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16
Pop the tops back on the tomatoes, then drizzle over a few lugs of olive oil.
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17
Mix the tomato purée with the remaining 300ml (10fl oz) of stock and pour into the baking dish, around the veg.
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18
Cover the dish tightly with foil and bake in the hot oven for around 1 hour and 15 minutes, or until the rice is cooked through and the vegetables are lovely and soft.
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19
Sometimes I’ll whip the foil off 15 minutes before the vegetables are ready to come out.
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20
Remove from the oven and carefully transfer to serving plates.
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21
Serve right away while delicious and hot, with a good helping of salad and lots of crusty bread.
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