Ingredients: 4 red peppers, 1 sweet red pepper, 1 green pepper, 1 orange pepper, 1 red chilli pepper, a handful of mushrooms, a handful of garden pees, 1 yellow onion, 1 cup of basmati rice, 4 tsp breadcrumb, Parmigiano-Reggiano (optional)
Spices: Chinese Five Spice, Himalaya salt (as needed)
September is a month of beginnings. It brings back the memories of my childhood and the excitement of going back to school, which I really enjoyed and I loved buying new books, leafing through their pages and discovering bit by bit all the new stuff that I would be studying. It has always been the month of my ‘lists’: list of new goals, list of new clothes I wanted to buy for fall, list of new movies I wanted to see, list of new things I wanted to do. And then during my university years, September was the dreadful month, which meant only studying hard for the fall exams and constantly listening to Green Day’s Wake Me Up When September Ends.
This year, September has welcomed us with a delightful sunny day and light blue sky, with the first leaves falling from the trees and with many new ideas for the blog. The dish of the day it’s inspired by the upcoming autumn colors: red, yellow and brown and it involves my favourite vegetable – peppers! I could eat them every day, in every dish, with any kind of spices and in any form, whether they are boiled, cooked, grilled, marinated, stuffed.
This time I decided to do my own version of stuffed peppers, using leftovers in the fridge: garden peas, mushrooms and peppers. All mixed together with jasmine rice (or any other rice that you might have at home) and a kick of Asian flavour, with the Chinese Five Spices.
All together the dish is sweet, with a very delicate taste, that is if you don’t overdo with the spices. Otherwise, you will be left with a distinctive hot and spicy aftertaste, which is still balanced thanks to the fruity aroma of the red pepper. If you want a more bitter dish, then opt for green peppers, which will maintain a 100% savoury dish.
the 5 senses method:
serves 4 (as an appetizer) – serves 2 (as main dish)
- Wash the vegetables. Cut the top out of the red peppers and scoop out the seeds. Chop the remaining vegetables.
- Cook the jasmine rice as per instructions on the package.
- Heat the olive oil in a sauce pan, then add the onion and fry it until soft. Afterwards add the mushrooms, the garden peas and then the peppers and continue to stir until cooked. Add the rice and season accordingly as per your own taste with Himalaya salt, black pepper and Chinese Five Spices.
- Scoop the veggie rice into the peppers, top with grated Parmigiano Reggiano (optional) and the breadcrumb. Put the top of the peppers back on.
- Place the stuffed peppers either on a try or on a baking dish – it’s important that they are placed in a way that they can support each other! Place in the oven at 180°C and bake for 40/50 minutes until the edges go brown.
Perfect as a main vegetarian course, but also as a tasty appetiser before a barbecue or a dinner with friends. They can be served both hot and cold, but I personally prefer them super hot, straight from the oven. Enjoy! 🙂