Recipe and nutrient comprehensive as well as being suitable for vegetarians.
Ingredients
140 g of long grain rice, white or brown
4 large red peppers
2 tablespoons olive oil
1 clove garlic, minced
4 shallots, minced
1 stalk celery, chopped
3 tablespoons toasted walnuts and chopped
2 peeled and chopped tomatoes
1 tbsp lemon juice
50 g raisins
Basil sprigs, to garnish lemon wedges to serve
2 tablespoons chopped basil
Salt and pepper
preparation
In a saucepan, bring water to boil with a little salt and cook the rice for 20 minutes if you use white or 35 minutes if it is integral.
Wring, pass under running cold water and then wring it.
With a sharp knife, slice the corner of the peppers and set aside. Remove the seeds and membrane, blanch the peppers and cut part in boiling water for two minutes.
Remove and drain well. Heat half the oil in a large skillet and saute garlic and shallot 3 minutes, stirring. Stir in celery, walnuts, tomatoes, lemon juice and raisins, and leave 5 minutes. Remove pan from heat and add the chopped basil, salt and pepper. Mix it all with rice.
Fill the peppers with the mixture of rice and vegetables, and place in a baking dish. Cover the peppers with sliced part, drizzle with the remaining oil and cover loosely with foil. Bake in preheated oven at 180 ° C for 45 minutes.
Remove from the oven, garnish with basil sprigs and serve with lemon wedges.
Source: www.haztevegetariano.com