These delicious stuffed, roast peppers are great comfort food for cold winter evenings. Recipe courtesy of Clodagh McKenna, Irish ambassador for Aga.
Four large red peppers
Two onions, finely chopped
Two cloves of garlic
200g rice, Arborio
300g tomatoes, peeled and chopped
1 tbsp of fresh mint, chopped
100g feta cheese, crumbled
salt and pepper
Cut off the tops off all the red peppers and keep them to use as lids when baking them later. Scoop seeds from cavities.
Cook the rice in a pot of boiling salted water on the boiling plate for about 10 minutes, until al dente.
While the rice is cooking place a pan on the simmering plate and cook the onions and garlic with a dollop of olive oil and leave to cook for a couple of minutes.
Then add in the tomatoes, season with salt and pepper, and allow to cook for a further 10 minutes.
Once the rice is ready, drain it and pour into a big mixing bowl, follow with the crumbled feta, fresh mint, and the tomato mixture — mix well.
Fill the peppers with the feta, rice, and tomato filling, place the lids on top, drizzle with olive oil, and place in the roasting oven bottom set of runners for 30 minutes.