This is a very simple but satisfying vegetarian dish. The combination of nuts, spices and fruit is irresistible.


  • 6 large red or yellow peppers

  • 3 tbsp olive oil

  • 2 medium onions, peeled and finely chopped

  • 2 cloves garlic, crushed

  • ½ tsp cumin

  • ½ tsp ground coriander

  • ½ tsp turmeric

  • 500g basmati rice, cooked

  • 110g sultanas

  • 110g flaked almonds

  • 110g pine nuts

  • 300ml hot vegetable stock

  • 12 fresh basil leaves

  • 2 tomatoes, cut into petals, skinless

  • Salt and freshly milled black pepper, to season

  • Salad leaves, to serve


  • 1.

    Slice the peppers horizontally. Scoop out the insides and discard the pips and pith. 

  • 2.

    Heat the oil in the frying pan over a medium heat. Fry the onions and garlic until soft and then add the spices and then the sultanas, almonds and pine nuts. Add the rice and mix well so the rice is thoroughly coated in the oil. Then add the stock.

  • 3.

    Fill each pepper half with the rice mixture. Top with a basil leaf and then a tomato petal. Drizzle with olive oil and season.

  • 4.

    Place in a preheated oven at 180 degrees celsius for 18-20 minutes and serve with some salad leaves. You can serve the remaining rice in a warmed bowl to accompany the peppers.

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