Preparation time 30min
Cooking time 1hr 30min
Skill moderate
Serves 4
Ingredients
4 large peppers
10 Tbsp arborio rice, washed well
2 large tomatoes, grated to a pulp
1 red onion, finely diced
4 spring onions, finely sliced
2 cloves garlic, minced
1 lemon, zest and juice
50g fresh dill, chopped
50g fresh mint, chopped
20g fresh oregano, chopped
100g fresh parsley, chopped
50 ml olive oil, plus extra
2 tsp salt
Fresh ground pepper
Sauce
4 large tomatoes, grated, discard the skins
3 cloves garlic, minced
50ml olive oil
Sprig fresh oregano
Method
Preheat the oven 190°C (170°C fan-forced)
Prepare the peppers, by cutting about 1cm from the stalk end through to make a lid. Remove the seeds. Set aside.
Wash the rice very well, and place into a large bowl.
Add the remaining ingredients and mix together well.
Mix together the ingredients for the sauce and pour into a suitable sized baking dish.
Place the peppers into the oven dish, fill the cavity with the herby rice mixture to just under the rim.
Place the lid on top.
Drizzle over a little oil, and season lightly.
Cover with damp baking paper, then secure with tin foil.
Bake for 1 hour, then remove the cover and return to the oven for a further 10-15 minutes or until golden.
Best enjoyed at room temperature.
