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Health, Recipe, Vegan, Vegetarian

Stuffed peppers with orzo

by Lindsey Harrad   ·  5 years ago  
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No retro vegetarian menu would be complete without stuffed peppers – it’s an absolute classic for a reason and most cuisines have their own version of this recipe. We’ve given it a new lease of life, revamping it with Spanish flavours for a rich, warming dish.

DETAILS

  • Serves 4

  • Prep 10 mins

  • Cook 30 mins

INGREDIENTS
  • 150g orzo
  • 2 large onions, sliced
  • 2 small oranges, sliced
  • 200ml plus 2 tbsp oil
  • 1 tsp sweet smoked paprika
  • 4 large peppers, halved lengthways and deseeded
  • 1–2 cloves garlic
  • 1 tbsp lemon juice
  • 1 free-range egg
  • 1 free-range egg yolk
  • good pinch of saffron threads
  • 150g soft goat’s cheese
  • 2 large handfuls of mixed herbs (we used flat-leaf parsley, thyme and basil)
  • 40g toasted pine nuts
  • 100g baby spinach leaves, roughly chopped if large
METHOD
  1. Preheat the oven to 200C/fan 180C/gas 6. Cook the orzo according to packet instructions.
  2. In a roasting tin, mix the onion and orange with 2 tablespoons of the oil, the paprika and some salt and pepper. Roast for 15–20 minutes, mixing halfway. Put the pepper halves in another roasting tin and bake for 15 minutes.
  3. Blend the garlic, lemon juice, egg and egg yolk, saffron and some salt and pepper in a food processor or using a stick blender. Gradually add the 200ml of oil and, when combined and smooth, mix in half the goat’s cheese.
  4. Mix the cooked orzo with the herbs, pine nuts, spinach and some salt and pepper. Half-fill the peppers, adding some of the saffron sauce, then continue to fill and add a little more sauce on top. Dot over the remaining goat’s cheese and return to the oven for 5 minutes.
  5. Drizzle over the remaining sauce and top with the onion and orange. Serve with griddled sourdough and salad.

Cook’s tip

Make it vegan by using plant-based cheese, and drizzling with tahini, an aquafaba garlic aioli or herby soya yoghurt dressing.

Recipe created by Katy McClelland, photography by Catherine Frawley, borrowed-light.com.