Fresh Guindilla Peppers with Rice Filling
El invitado de invierno1
11
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Description
Full of savory flavors, this recipe for Fresh Guindilla Peppers with Rice Filling make a great accompaniment to grilled meat. These chili peppers are stuffed with a garam masala basmati rice mixture featuring pine nuts and plump raisins and then baked for 30 minutes until tender. Carrying a balance of delicious of flavors and textures throughout, these Fresh Guindilla Peppers with Rice Filling is a gluten free vegan and vegetarian dish that is sure to become a family favorite.
Ingredients
- 1/2 onions (minced)
- 2 tablespoons olive oil
- 2 cloves garlic (minced)
- 1 tomatoes (peeled and seeded)
- 3/4 teaspoon garam masala
- 1/2 cup basmati rice
- 3 cups water
- salt
- 1 tablespoon raisins
- 1 tablespoon pinenuts
- 6 pepper (fresh guindilla)
Directions
- 1Preheat the oven to 175 degrees Celsius.
- 2Make a sofrito by sauteing the onion in oil until softened. Add the garlic and tomatoes.
- 3Add the garam masala and stir.
- 4Add the rice, water, and salt to taste. Let simmer for 14 to 15 minutes, partially covered until all the water is almost absorbed.
- 5Stir in the raisins and pine nuts. Remove from heat and let cool, covered.
- 6Remove the tops of the peppers and fill them with the rice mixture. Place the filled peppers into a baking dish, add a few tablespoons of water, and bake for 30 minutes, covered with aluminium foil.
NutritionView more
360Calories
Sodium17%DV410mg
Fat26%DV17g
Protein10%DV5g
Carbs16%DV47g
Fiber8%DV2g
PER SERVING *
Calories360Calories from Fat150 |
% DAILY VALUE* |
Total Fat17g26% |
Saturated Fat2g10% |
Trans Fat |
Cholesterol |
Sodium410mg17% |
Potassium320mg9% |
Protein5g10% |
Calories from Fat150 |
% DAILY VALUE* |
Total Carbohydrate47g16% |
Dietary Fiber2g8% |
Sugars5g10% |
Vitamin A |
Vitamin C |
Calcium |
Iron |
* Percent Daily Values are based on a 2,000 calorie diet. Your Daily Values may be higher or lower depending on your calorie needs.