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Baby stuffed peppers with fragrant rice (v)

This recipe puts baby peppers in the limelight, but you can use regular peppers if the miniature variety aren't available near you.
Makes a savoury snack, appetizer or side dish for 4.

Author: Bite-sized thoughts

Original post (with pictures) here.

8 baby peppers (capsicums), or alternatively, 2 regular peppers
1/2 cup rice of choice (or quinoa), uncooked
1 cup vegetable broth
1 stick celery, finely diced
1 small carrot, finely diced
1/2 onion (red or white), finely diced
1/2 tsp garam masala
1 to 1-1/2 tbsp hemp seeds (to taste)
1 to 1-1/2 tbsp currants (to taste)

1. Preheat your oven to 180'C.
2. Depending on the size and shape of your peppers, cut the tops off or slice them in half length ways. Scoop out any seeds.
3. Place the cut peppers in the oven to roast for approximately 10 minutes. They should have softened after this time but won't have blackened. Allow to cool slightly at room temperature while the rice finishes cooking.
4. While the peppers are in the oven, place the rice and stock in a covered saucepan, bring to the boil, and then simmer covered for approximately 5 minutes. Add the diced vegetables (celery, carrot and onion) and garam masala and continue to simmer, covered, for another 10 minutes or until the rice is fully cooked.
5. Stir the hemp seeds and currants through the cooked rice mixture.
6. Spoon the rice mixture into your prepared peppers (using a teaspoon will help if you are using baby peppers). Place the stuffed peppers into a baking dish and add any leftover rice around the peppers if necessary.
7. Roast the stuffed peppers in the oven for 20 minutes and then serve.

These can be eaten cold as well as hot.