Stuffed Peppers with Camargue Rice and Apricots

by Edward Daniel
Stuffed Peppers with nutty Camargue Rice and juicy Apricots infused with oregano, lemon juice and a dash of balsamic vinegar.

Sample a taste of yumminess. And, flutter.

Stuffed Peppers with nutty Camargue Rice and juicy Apricots infused with oregano, lemon juice and a dash of balsamic vinegar.

This dish will burst your belief that vegan food can’t be incredibly simple to put together.

Make this:

  • When you’ve got guests over last minutes famished and ready for some wholesome nutritional grub
  • When you’ve just spent the day out gardening and need a nourishing dish that’ll tick all the boxes
  • When it’s a Friday night and you’ve got a nice bottle of bubbly in the fridge and a fancy something a little exotic, lush and simple

Stuffed Peppers with Camargue Rice and Apricots was inspired when I lived in Nottingham having guests over for dinner and wanting a simple dish easy to rustle up without spending too much time in the kitchen.

Camargue rice is a type of red rice cultivated in the wetlands of Camargue region in the south of France.  It has a nutty flavour to yet, is firm and less stickier than other varieties of rice.

Stuffed Peppers with Camargue Rice and Apricots is vegan.

Love.

Edward x

Stuffed Peppers with nutty Camargue Rice and juicy Apricots infused with oregano, lemon juice and a dash of balsamic vinegar.
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Serves: 4 Prep Time: Cooking Time:
Nutrition facts: 200 calories 20 grams fat
Rating: 5.0/5
( 1 voted )

Ingredients

  • 250g peppers
  • Oil for glazing
  • 125g Camargue rice
  • 1 shallot, chopped
  • 2 cloves of garlic, sliced
  • 1tbs balsamic vinegar
  • 1tbs apple cider vinegar
  • ½ lemon juice
  • 1tbs oregano
  • 2tbs olive oil
  • 50g dried apricots
  • Season to taste
  • Garnishing
  • 25g pumpkin seeds
  • 2 tbs olive oil

Instructions

  1. Cook the rice in water until softened. Set to one side.
  2. Pre-heat the oven to gas mark 180 degrees Celsius or if you have a fan oven 160 degrees Celsius.
  3. Slice the peppers in half removing the pith and seeds. Glaze the back of the peppers with oil. Set to one side.
  4. Sauté the shallots in oil until translucent. Baste in the garlic and cook for a couple of minutes more.
  5. Place the rice in a large mixing bowl with the shallot, garlic, vinegars, oil. Chop the apricots and toss into the bowl.  Season to taste this stuffing.
  6. Use a spoon to spoon in the stuffing into the pepper cavities.
  7. Lay the peppers into a baking dish. In a separate baking dish cover the pumpkin seeds with oil.
  8. Bake the peppers for 20 minutes. And, pumpkins seeds for 10 minutes.
  9. Serve by garnishing the peppers with the pumpkin seeds.

 

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