Stuffed Baked Rice
Stuffed Baked Rice
A baked rice dish with a savory vegetable filling, tomato sauce, herbs, and a melted cheese topping.
Total time: 55 minutes
Ingredients
- 1 1/2 cups cooked rice, cooled
- 4 large bell peppers or firm tomatoes, tops removed and centers hollowed
- 2 tbsp olive oil
- 1 small onion, finely chopped
- 2 garlic cloves, minced
- 1 small zucchini or carrot, finely diced
- 1/2 cup peas or corn
- 1 cup tomato passata or marinara sauce, divided
- 1 tsp dried oregano
- 1/2 tsp smoked paprika
- 1/2 tsp kosher salt, plus more to taste
- 1/4 tsp black pepper
- 1/2 cup grated mozzarella or cheddar
- 2 tbsp chopped parsley or basil
Method
- Preheat the oven to 190C/375F. Spoon half of the tomato sauce into a small baking dish.
- Heat the olive oil in a skillet and cook the onion until soft. Add the garlic, zucchini or carrot, and peas or corn, then cook for 3 minutes.
- Stir in the cooked rice, remaining tomato sauce, oregano, paprika, salt, pepper, and half of the herbs. Taste and adjust the seasoning.
- Fill the hollowed peppers or tomatoes with the rice mixture and place them upright in the baking dish.
- Cover with foil and bake for 25 minutes. Uncover, sprinkle with cheese, and bake for 10 to 15 minutes more until the filling is hot and the topping is melted.
- Rest for 5 minutes, then finish with the remaining herbs before serving.