Peppers in their beautiful vibrant colors so often are thrown into a recipe as ONE of the ingredients, part of the flavor base or mirepoix. Yet, they are  not only beautiful to look at, peppers are packed with flavor, nutritious  and can be a meal all on their own.

Peppers do not belong in the The Holy Grail of mirepoix, because it  is traditionally made up of carrots, celery and onions, but in different regions different vegetables are added to this flavor base. Peppers are often used as one of the choices.

I don’t have green fingers, sad state of affairs, I know, but let’s just for now say my talents are invested elsewhere. Having said that, peppers were the very first vegetables I was successful in growing.

Peppers, or capsicums as they are also known as, are part of the species Capsicum annuum and come in the most beautiful colors. Red, green and yellow peppers are often seen in our supermarkets, but they are also cultivated in orange, chocolate brown, lilac, ivory and  deep purple. I would love to see that!

My sister and I were both late bloomers  where men and babies where concerned and while our peers ran after drooling and teething toddlers, we were content at building our own careers and even threw in a few memorable holidays every year. When we eventually got hitched and pregnant quickly after that, we had our babies more or less at the same time, although there is a 4 year gap between the two of us. My sister being the eternal student, raised her children according to the book and her children were fed the ultimate  vegetable meals and for good measure she would stir in a spoonful of beetroot, just because it is packed with iron.

One would think that her children later in their lives would love vegetables, but “Oh No”, her plan failed miserably. Her daughter said up till last year: Nina’s  food is too detailed and her son just refused to touch vegetables most days.  It reminds me of the saying:

“Before I got married I had six theories about bringing up children; now I have six children and no theories.”

Anyway, beginning of this year, my niece proudly asked if I will make stuffed peppers for her. Needless to say I was dumbfounded. So dumbfounded that it has taken me till now to make her stuffed peppers. I kept it simple and not too detailed….. just for you, Katrin!

Peppers stuffed with Spicy Rice

serves 4

Ingredients

4 big peppers

45 ml olive oil

1 onion

5 ml smoked paprika

5 ml turmeric

2 cloves garlic

2.5 ml chili flakes

3 cups cooked rice

100 g feta

125 ml pitted olives – optional

125 ml tinned corn – optional

Method

Use a small knife and cut the tops off the peppers, remove the seeds and sit the peppers on a plate and microwave on High for 4-5 minutes. The idea is that the peppers soften slightly, but they must not wilt and soften completely. In the meantime, add the oil to a pot on the stove and heat. Add the onions, garlic and spices and saute until the onions are soft and translucent. Add the rice and stir through so that all the rice is mixed with the flavors in the pot. Add the crumbled feta and when the peppers are ready scoop the rice mixture into the peppers and top with more feta and chopped herbs. Place in the microwave for 4 – 5 minutes or until the peppers are soft and the cheese has melted. Serve with a side salad or alongside a piece of grilled chicken or fish.

Cook’s Notes

– Add tuna or flaked roast tuna to the rice to make it more substantial

– Add the olives and corn for more crunch

-You can do this whole dish in the oven, but cooking times will have to be adjusted.

-If you know in advance you are cooking this dish, make extra rice when you cook rice for another meal.