Delia Smith’s Stuffed Peppers is made with large yellow peppers, garlic, olive oil, basmati rice, currants, pine nuts, onion, cinnamon stick, and hot stock. This delicious Stuffed Peppers recipe creates a hearty dinner that takes about 1 hour and 30 minutes to prepare and can serve up to 4 people.
Delia Smith Stuffed Peppers Ingredients
For the roasted peppers:
- 4 large yellow peppers
- 1 clove garlic, chopped
- 4-5 tablespoons olive oil (including a little for greasing)
- Salt and freshly milled black pepper
For the pilau rice:
- 10 fl oz (275 ml) basmati rice
- Salt
- 2 oz (50 g) currants
- 2 oz (50 g) pine nuts
- 1.5 tablespoons olive oil
- 1 medium onion, peeled and finely chopped
- 1 cinnamon stick, halved
- 1 clove garlic, crushed
- 1 pint (570 ml) hot stock (made with Marigold Swiss vegetable bouillon powder)
- 6 sprigs of fresh mint, to garnish
How To Make Delia Smith Stuffed Peppers
- Preheat the oven: Preheat your oven to Gas Mark 4, 350°F (180°C). Cut the peppers in half lengthways through the stalk. Scrape out the seeds and place the halves on a baking tray.
- Prepare the peppers: Sprinkle a little garlic into each pepper half. Add a teaspoon of olive oil to each and brush a little more oil around the edges. Season with salt and black pepper. Bake on a high shelf for 50-60 minutes, or until well browned at the edges.
- Cook the rice: Heat olive oil in a frying pan over medium heat. Add the onions and pine nuts and fry for 10 minutes until golden. Add currants, cinnamon stick, and garlic. Stir in the rice until well coated. Pour in the hot stock and season with salt. Stir once, cover, and reduce heat to its lowest setting. Cook for 15 minutes. Remove from heat, cover with a clean tea towel, and let sit until needed.
- Serve: Fill the roasted peppers with the pilau rice and garnish with mint. Serve the remaining rice in a warm bowl.
Recipe Tips
- Use ripe peppers: Choose yellow peppers that are firm and ripe for the best flavor and texture.
- Preheat the oven: Make sure the oven is fully preheated before baking the peppers to ensure even cooking.
- Don’t overcook the rice: Follow the cooking time carefully to avoid overcooking the rice, which can make it mushy.
- Stir once only: When adding stock to the rice, stir just once to avoid breaking the rice grains.
- Let the rice sit: After cooking, let the rice sit covered with a tea towel for extra fluffiness.
What To Serve With Stuffed Peppers?
These hearty Stuffed Peppers pair well with a fresh salad, garlic bread, steamed vegetables, or a side of quinoa. They can also be served alongside roasted potatoes, a creamy yogurt dip, a light couscous, or a tangy coleslaw for a delicious dinner.
How To Store Leftovers Stuffed Peppers?
- Refrigerate: Let the leftover Stuffed Peppers cool to room temperature. Place them in an airtight container and refrigerate for up to 3 days.
- Freeze: If you need to freeze the Stuffed Peppers, first let them cool to room temperature. Place them in an airtight container or freezer bag and freeze them for up to 3 months. To thaw, transfer the peppers to the refrigerator for several hours or overnight before reheating.
How To Reheat Leftovers Stuffed Peppers?
- In The Oven: Preheat the oven to 350°F (180°C). Place the stuffed peppers in an oven-safe dish and cover with foil. Bake for 20-25 minutes, or until heated through.
- In The Microwave: Place the stuffed peppers on a microwave-safe plate. Cover with a microwave-safe lid or wrap and heat on high for 3-4 minutes, or until warmed throughout.
- On the Stove: Heat a little oil in a skillet over medium heat. Add the stuffed peppers and cover. Cook for 10-15 minutes, turning occasionally, until heated through.
Delia Smith Stuffed Peppers Nutrition Facts
Serving Size: 1 stuffed pepper
- Calories: 215
- Total Fat: 11g
- Saturated Fat: 1.5g
- Cholesterol: 0mg
- Sodium: 450mg
- Potassium: 400mg
- Total Carbohydrate: 25g
- Dietary Fiber: 4g
- Sugars: 7g
- Protein: 5g
Try More Delia Smith Recipes:
Delia Smith Stuffed Peppers
Description
Delia Smith’s Stuffed Peppers is made with large yellow peppers, garlic, olive oil, basmati rice, currants, pine nuts, onion, cinnamon stick, and hot stock. This delicious Stuffed Peppers recipe creates a hearty dinner that takes about 1 hour and 30 minutes to prepare and can serve up to 4 people.
Ingredients
For the roasted peppers:
For the pilau rice:
Instructions
- Preheat the oven: Preheat your oven to Gas Mark 4, 350°F (180°C). Cut the peppers in half lengthways through the stalk. Scrape out the seeds and place the halves on a baking tray.
- Prepare the peppers: Sprinkle a little garlic into each pepper half. Add a teaspoon of olive oil to each and brush a little more oil around the edges. Season with salt and black pepper. Bake on a high shelf for 50-60 minutes, or until well browned at the edges.
- Cook the rice: Heat olive oil in a frying pan over medium heat. Add the onions and pine nuts and fry for 10 minutes until golden. Add currants, cinnamon stick, and garlic. Stir in the rice until well coated. Pour in the hot stock and season with salt. Stir once, cover, and reduce heat to its lowest setting. Cook for 15 minutes. Remove from heat, cover with a clean tea towel, and let sit until needed.
- Serve: Fill the roasted peppers with the pilau rice and garnish with mint. Serve the remaining rice in a warm bowl.
Notes
- Use ripe peppers: Choose yellow peppers that are firm and ripe for the best flavor and texture.
- Preheat the oven: Make sure the oven is fully preheated before baking the peppers to ensure even cooking.
- Don’t overcook the rice: Follow the cooking time carefully to avoid overcooking the rice, which can make it mushy.
- Stir once only: When adding stock to the rice, stir just once to avoid breaking the rice grains.
- Let the rice sit: After cooking, let the rice sit covered with a tea towel for extra fluffiness.
Delia Smith Stuffed Peppers