Saffron Rice-Stuffed Bell Peppers

Colorful bell peppers filled with fragrant saffron rice and roasted vegetables, baked until tender.

Cuisine: Mediterranean

Category: Vegetarian

Prep: 25 minutes. Cook: 35 minutes.

Serves 4.

Ingredients

• 4 medium bell peppers
• 1 cup basmati rice
• 1/4 tsp saffron threads
• 2 cups water
• 1/2 cup onion
• 1/2 cup carrots
• 2 cloves garlic
• 2 tbsp olive oil
• 2 tbsp tomato paste
• 1/2 tsp cumin
• 1/2 tsp salt
• 2 tbsp fresh parsley

Instructions

1. Step 1: Preheat oven to 375°F (190°C). Halve and seed 4 bell peppers, placing cut-side up in a baking dish.
2. Step 2: Soak 1/4 tsp saffron threads in 2 tbsp warm water for 10 minutes.
3. Step 3: Cook 1 cup basmati rice with 2 cups water in a saucepan over medium heat until tender (15 minutes). Remove from heat and fluff with a fork.
4. Step 4: Heat 2 tbsp olive oil in a skillet over medium heat. Sauté 1/2 cup diced onion and 1/2 cup diced carrots for 5 minutes until softened.
5. Step 5: Add 2 minced garlic cloves, 2 tbsp tomato paste, 1/2 tsp cumin, 1/2 tsp salt, and 1/4 tsp black pepper. Cook for 2 minutes until fragrant.
6. Step 6: Stir in soaked saffron and its water, then fold in cooked rice. Mix until evenly distributed.
7. Step 7: Spoon rice mixture into bell pepper halves. Cover with foil and bake for 25 minutes.
8. Step 8: Uncover and bake for 10 more minutes until peppers are tender. Sprinkle with 2 tbsp chopped fresh parsley before serving.