Baked recipes are a great option as these recipes allow you to cook for several people or different occasions at the same time, and furthermore, the flavour of the ingredients is enhanced due to the high temperatures. A factor which is delicious for recipes that include spices such as saffron, which have a very intense and characteristic flavour that will make your recipe unique. Do you want a baked recipe? We’re bringing you saffron stuffed bell peppers!
The proposed ingredients are for four servings of bell peppers, if they are large, 1 bell pepper will be enough for each person.
- 4 large bell peppers
- 200 g rice brown rice
- 200 g textured soy
- 1 large tomato
- 2 heads of garlic
- Antonio Sotos saffron strands
- 1 teaspoon of Antonio Sotos paprika
- 50 g chopped walnuts
- ½ teaspoon of parsley
- 2 tablespoons of olive oil
- 1 vegetable stock cube
Stuffed bell peppers elaboration
In a saucepan of hot water add the textured soy for an hour, and once it has increased in size drain.
In a shallow frying pan add a splash of oil so as to fry the textured soy together with the grated peeled garlic and the parsley. Once the garlic browns add the peeled and chopped tomato, and the chopped nuts.
In the same frying pan add the rice, with a glass of water or vegetable broth and salt to taste. Add the paprika and saffron and leave the mixture to stand until the rice is tender. It is important to check the liquid (vegetable stock), because if all the liquid is absorbed by the rice more liquid can be added gradually.
Cut the tops of each bell pepper (which is the stem) horizontally creating a kind of lid, clean the inside of the peppers and remove seeds. Stuff each of the peppers with the above mixture until the top and cover each one with its lid. So as to ensure that the “lid” is not lost, secure the tops with toothpicks.
If the bell peppers are arranged vertically they can be placed directly onto a tray or in a shallow pan suitable for the oven, however, so as to ensure that the peppers do not tip over, it’s best to use an earthenware dish, placing the dish in the middle tray of the oven and cook at 180º for about 40 minutes. This time will depend on the size of the bell peppers, that’s why after 40 minutes if you notice that the peppers are not yet roasted keep cooking for as long as you consider necessary.
As can be seen, these bell peppers are a very tasty recipe for all diners, but … what if you don’t have enough time to prepare the soy? Well then, the soy can be substituted by minced beef or chicken which also combine perfectly with the flavour of saffron and paprika.