Ingredients
- 90 g brown rice
- 1 slice wholemeal bread
- 1 tablespoon olive oil
- ½ small onion, finely chopped
- 1 garlic clove, crushed
- 220 g turkey or chicken mince
- 150 g tinned crushed tomatoes
- 4 teaspoons tomato purée
- 20 g pine nuts
- 1 tablespoon finely chopped fresh parsley
- 2 teaspoons finely chopped fresh mint
- 1 finely grated lemon juice and zest
- Sea salt and ground black pepper, to taste
- 1 medium red pepper, halved lengthways and seeds removed
How to Make It
- Place the rice and 1 cup (250 ml) of water in a small saucepan over high heat and bring to the boil, stirring occasionally. Cover and reduce the heat to medium-low. Simmer for 20–25 minutes or until the liquid is absorbed and the rice is tender. Remove from the heat and leave to stand, covered, for 5 minutes.
- Tear the bread into small pieces. Place in a food processor and process until coarse crumbs form.
- Preheat the oven to 180°C (160°C fan/gas 4) and line a baking tray with baking paper.
- Heat 2 teaspoons of oil in a large non-stick frying pan over medium heat. Add the onion, garlic and mince and cook for 10 minutes or until the mince is browned, stirring frequently with a wooden spoon to break the mince up. Remove from the heat.
- Add the rice, tomatoes, tomato puree, pine nuts, parsley, mint, lemon zest and juice, salt and pepper and stir gently to combine.
- Fill each pepper half with half of the stuffing.
- Place the stuffed pepper halves on the lined baking tray. Sprinkle over the breadcrumbs and drizzle over the remaining oil.
- Bake in the oven for 40–45 minutes or until the pepper is tender. Serve.
