Fresh Guindilla Peppers With Rice Filling

1. 1

   Preheat the oven to 175 degrees Celsius.

2. 2

   Make a sofrito by sauteing the onion in oil until softened. Add the garlic and tomatoes.

3. 3

   Add the garam masala and stir.

4. 4

   Add the rice, water, and salt to taste. Let simmer for 14 to 15 minutes, partially covered until all the water is almost absorbed.

5. 5

   Stir in the raisins and pine nuts. Remove from heat and let cool, covered.

6. 6

   Remove the tops of the peppers and fill them with the rice mixture. Place the filled peppers into a baking dish, add a few tablespoons of water, and bake for 30 minutes, covered with aluminium foil.

* Per serving · 4 servings · Values may vary.

No additional tips available.