Stuffed with Saffron Rice - Poivron au Riz Saffrane
Resource Center - Boston, USA
It is easy to get confused by all the names, types and colors of
peppers. Like tomatoes, the color of peppers, or capsicums, as they
are also known, changes with their stages of ripeness, from green
to yellow to red. Their flavor changes, too, becoming sweeter as
the fruit matures.
Many cooks recommend skinning peppers before use by broiling (grilling)
them until the skin can be peeled away. I prefer to leave the skin
Heat the oil in a saucepan and stir-fry green sweet pepper, onion,
fennel, and garlic for 4 minutes.
- 1/2 cup (4 fl. oz. 125 ml) olive oil
- 1 green sweet pepper (capsicum) deseeded and cubed medium onion
- 1 stalk fennel chopped
- 2 cloves garlic chopped
- 1/2 cup (4 oz. 125 g) brown rice
- 1-1/2 cups (12 fl. oz. 375 ml) water
- 2 tablespoons tomato paste (puree)
- 1 cup (4 oz. 125g) chopped fresh spinach or sorrel leaves
- Large pinch of saffron or turmeric
- 1/3 cup (2 oz. 60 g) green peas
- Sea salt and freshly ground black pepper
- 4 red sweet peppers (capsicums) tops sliced off and seeds and
white membranes removed
Do not brown.
Add the rice and stir well.
Stir in the water.
Add the tomato paste, spinach or sorrel, spice, and peas.
Bring to the boil, cover, and cook for 30 to 40 minutes or until
the rice is cooked but still firm and has absorbed all the water.
Add more water during cooking if it is absorbed too quickly.
Season to taste with salt and pepper.
Fill the red sweet peppers with the rice mixture.
Place the peppers, upright, in a shallow baking pan.
Add water to half-way up the peppers.
Season the water and cover the dish with aluminum foil.
Braise in a preheated oven at 400 degrees F (200 degrees C) for
about 35 minutes.
Flavor the cooking water, if necessary, with little yeast extract
to form a stock.
Serve the peppers hot or cold, moistened with a little stock
VARIATION: For a more substantial dish, add nuts, cooked beans
or diced mushrooms, to the cooked rice mixture.