Baked red pepper with pilau rice, tomato sauce and sour cream

Baked red pepper with pilau rice, tomato sauce and sour cream

Baked red pepper with pilau rice, tomato sauce and sour cream
 
Author:
Serves: 4
Ingredients
  • 2 onions
  • 4 cloves garlic
  • 2 celery sticks
  • olive oil
  • 250g basmati rice, rinsed and drained
  • 1 tbsp turmeric
  • 1 cinnamon stick
  • 1 litre vegetable stock
  • salt and pepper
  • 4 large red peppers
  • 1 carrot
  • 500g fresh tomatoes, chopped
  • 250ml tomato juice
  • 150g sour cream
  • fresh dill tips to garnish
Method
  1. Finely dice 1 onion, 1 clove garlic and 1 celery stick.
  2. Gently cook in a pan with a little olive oil until softened.
  3. Add rice, turmeric and cinnamon and cook for 2 mins.
  4. Add 600ml of the vegetable stock, cover and cook over a low heat for 20 mins.
  5. Season well.
  6. Remove from heat and set aside
  7. Preheat oven to 160C/Gas 3.
  8. Cut the top off the red peppers and set aside.
  9. Remove the seeds and pith, scraping out gently with a knife.
  10. Stand peppers in a deep baking tin, fill each with the rice mixture and replace the top on each.
  11. Pour the rest of vegetable stock into the tin and bake in the oven for 30 mins.
  12. For the tomato sauce, peel and dice the carrot, the remaining celery stick and onion, put in a pan with a little olive oil and cook over a medium heat until golden brown.
  13. Add chopped tomatoes and tomato juice, cover and cook over a low heat 30–40 mins.
  14. If too thick, add a cup of water.
  15. Season well.
  16. Put the mixture into a blender and whiz until smooth, then pass through a sieve.
  17. Place a couple of small ladles of tomato sauce into each bowl.
  18. Put a pepper on top of the tomato sauce and serve with a dollop of sour cream, a sprig of fresh dill and the top of the pepper.
 

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