Ingredients -
6 pieces Yellow Bell Peppers
2 tbsp Olive Oil
Pepper stuffing:
2 tbsp Olive Oil
1/2 cup Zucchini small dice
1/2 cup Broccoli small dice
1/2 cup Celery small dice
1/2 cup White Turnips small dice
1/2 cup Yellow Zucchini small dice
1/2 cup Asparagus Spears finely chopped
1/2 cup Button Mushrooms quartered
1/2 cup Cherry Tomatoes halved
2 tbsp Garlic minced
Aromatic Rice & Raisins:
1 cup Basmati Rice
2 tbsp Butter
1 piece Cinnamon Sticks
1 piece Bay Leaves
1 piece Anise Stars
2 pieces Cloves
1/2 cup Raisins
1 1\2 cup Water
Carrot Puree:
1 cup Carrots peeled, diced
1/2 cup Onions chopped
2 tbsp Olive Oil
1 cup Vegetable stock
Procedure -
Basmati Rice:
Rinse the rice under cold water in a strainer until the water runs clear. Drain the rice well before using. Melt the butter in pot/kettle. Add the rice and coat the grains. Add the cinnamon, bay leaves, anise, cloves, raisins, water and a pinch salt. Bring to a boil, reduce to a simmer.
Cover and cook on low heat for approximately 20 minutes until water has been absorbed and rice cooked.
Carrot Puree:
Warm the olive oil and add the carrots and onions. Cook gently for a few minutes, stirring so as not to color. Add the vegetable stock, cover and let cook slowly until carrots soft, about 30‐40 minutes. Process the carrots, adding more vegetable stock if too thick. Season to taste.
Peppers:
Rub the yellow peppers with oil, season and bake in a 350F (176C) oven for 10 minutes.
Heat the olive oil and, working quickly to retain the vegetables integrity, sauté the zucchini, yellow squash, celery, broccoli, turnips, asparagus and mushrooms. Add the cherry tomatoes and garlic last. Stir fry quickly, remove, season and cool. Mix the vegetables with the rice. Cut the tops off the peppers and fill with the rice. Serve hot.
