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11Ingredients
360Calories
60Minutes
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 onion (minced)
- 2 tablespoons olive oil
- 2 cloves garlic (minced)
- 1 tomato (peeled and seeded)
- 3/4 teaspoon garam masala
- 1/2 cup basmati rice
- 3 cups water
- salt
- 1 tablespoon raisins
- 1 tablespoon pine nuts
- 6 peppers (fresh guindilla)
Directions
- Preheat the oven to 175 degrees Celsius.
- Make a sofrito by sauteing the onion in oil until softened. Add the garlic and tomatoes.
- Add the garam masala and stir.
- Add the rice, water, and salt to taste. Let simmer for 14 to 15 minutes, partially covered until all the water is almost absorbed.
- Stir in the raisins and pine nuts. Remove from heat and let cool, covered.
- Remove 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.
Reviews(1)
★★★★★
Yummly User
★★★★★
Jo C. 25 May 2015
★★★★★
This recipe has received high ranks with my family; so much so we made it our designated Sunday meal. The peppers held a decent crunch to them and the rice filling was bursting with flavor. An award winning 4 star recipe I plan to keep making for our Sunday dinner.
