Mediterranean Stuffed Peppers with OLYFO 2500 Years of Tradition – The Origins EVOO

Sweet bell peppers filled with herbed rice, tomato, and a generous pour of The Origins EVOO, slow baked until tender and fragrant. Family-style comfort food rooted in the Mediterranean.

Ingredients:

4 large bell peppers (mixed colors)

200g long grain rice, parboiled

2 ripe tomatoes, finely chopped

1 onion, finely chopped

2 garlic cloves, minced

Handful of flat leaf parsley, chopped

Handful of fresh mint, chopped

5 tbsp OLYFO 2500 Years of Tradition – The Origins EVOO

1 tsp ground cumin

Sea salt and freshly ground black pepper

Preparation:

Preheat the oven to 180C.

Cut the tops off the peppers and remove the seeds.

In a pan, heat 2 tbsp of OLYFO 2500 Years of Tradition – The Origins EVOO and gently soften the onion and garlic.

Add tomatoes, cumin, salt, and pepper and cook for 5 minutes.

Off the heat, stir in the parboiled rice, parsley, and mint.

Fill each pepper with the mixture and place in a baking dish.

Drizzle the remaining 3 tbsp of The Origins EVOO over the peppers.

Add a small splash of water to the dish, cover with foil, and bake for 40 minutes.

Uncover and bake for a further 10 minutes until lightly golden on top. Serve warm.