Ingredients

Method

• 2 onions, sliced
• 2 T olive oil
• 2 cloves garlic, crushed
• 1 baby marrow, diced
• 630 g rice, cooked
• 15 g parsley, finely chopped
• 200 g Kiri cream cheese
• 2 T almonds, finely chopped
• 1 lemon, zested
• sea salt and freshly ground black pepper, to taste
• 6 Woolworths mixed peppers
For the Romesco sauce:
• 410 g peeled and diced tomatoes
• 2 t olive oil
• 15 g parsley, finely chopped
• 100 g almonds, toasted
• ½ t paprika
• 2 T sherry vinegar
• 1 T sugar

Method

Ingredients

1. Sauté the onions in the oil over a low heat for 8–10 minutes or until soft, sweet and caramelised. Add the garlic in the last 2 minutes of cooking time. Remove half the mixture and set aside for the tomato sauce.

2. Add the baby marrow to the remaining onion and cook for a further 2 minutes. Stir through the rice and parsley. Remove from the heat and gently fold though the cream cheese, almonds and lemon zest and season to taste.

3. Place the peppers under a grill or on a braai grid and roast until just soft and charred. Place in a bowl, cover with clingwrap and allow to steam for 5 minutes, then remove the skin. Gently cut a slit into the peppers lengthways, remove the seeds and stuff with the rice mixture.

4. To make the sauce, blend the reserved onion, tomatoes, olive oil, parsley and almonds in a blender or food processor. Pour into a pan and add the paprika, vinegar and 1½ cups hot water. Season with sugar to taste and simmer for 10 minutes.

5. Add the stuffed peppers to the tomato sauce and bake for 10 minutes at 180ºC, or cook over coals until the peppers have warmed through, adding a little water if the sauce thickens too much.

Cook’s note: This is a perfect accompaniment for braaied lemony chicken or on its own.

Cost per serving 6:  R40.98

Find more great value recipes here. 

Photography: Myburgh du Plessis
Recipes and production: Brita du Plessis
Food assistant: Josh van Zyl