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–+ servings
Total Time :2 hours 20 minutes
Servings: 4

INGREDIENTS
 

Filling:

  • 2 cups long-grain rice
  • 1 medium onion, finely chopped
  • 1 hot green pepper, finely chopped
  • 1 tablespoon crushed garlic
  • 3 tablespoons tomato paste
  • 1½ teaspoons salt
  • ½ teaspoon black pepper
  • 1 tablespoon paprika
  • ¼ teaspoon ground cumin
  • ½ teaspoon ground turmeric

Peppers and sauce:

  • 8 Italian frying peppers
  • 3 tablespoons olive oil
  • 2 cups water
  • 4 tablespoons tomato paste
  • 1 teaspoon salt
  • ½ teaspoon black pepper
  • 1 teaspoon paprika
  • ½ teaspoon ground turmeric
  • ¼ teaspoon ground cumin

INSTRUCTIONS

  • Heat oven to 350°F/180°C. Rinse the rice until the water runs mostly clear and drain well.
  • Combine the rice, onion, hot green pepper, garlic, tomato paste, salt, black pepper, paprika, cumin, and turmeric in a large bowl. Mix until evenly coated.
  • Slice off the stem ends of the Italian frying peppers and remove seeds. Fill each pepper to the top with the rice mixture. Arrange snugly in a wide, oven-safe sauté pan.
  • Whisk olive oil, water, tomato paste, salt, black pepper, paprika, turmeric, and cumin until smooth. Pour over the peppers; liquid should come about two-thirds up their sides. Add a little more water if needed.
  • Cover directly with a sheet of wet parchment paper and transfer to the oven. Bake until the rice is tender and peppers are completely soft, about 2 hours.
  • Remove the parchment and bake on convection or increase heat to 425°F/220°C for 10 minutes to lightly reduce and deepen the sauce. Rest 10 minutes before serving.