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Red Peppers stuffed with rice

February 4, 2012

This morning it was bitterly cold and there was a smattering of snow on the ground and a few mean flakes falling from the sky. It doesn’t often snow in Devon, though it can get very cold (early yesterday morning the thermometer by the back door was reading -9 c or 15f). Usually while the rest of the country gets the white stuff we get rain, and by this afternoon that’s what we got. Pity as I had planned to walk to the Barn Cinema with Arlo, Myles and Logan to see Spielberg’s new film War Horse based on Michael Morpurgo’s book – which they’ve been reading in school.  In the end, the beloved gave us a lift there, and we walked home in the rain. Wasn’t too bad – it’s all down hill coming back.

We like Michael Morpurgo who is a local  author.  His books are accessible and not sentimental. This film had an added local interest because some of it was shot on Dartmoor. Unfortunately, apart from the occasional obvious Tor, it  didn’t have the feel of Dartmoor – too sentimental and full of olde worlde charm.  It also seemed to be suffused in a strange clotted cream coloured glow.

The war scenes were powerful though, and there are some lovely horses – if you like horses.  They do look at you as if they’re about to speak though and sometimes the music makes you believe they will (the book is narrated by the horse – maybe that’s what Spielberg’s trying to convey?).  I wasn’t convinced, but the kids loved it. The Stuffed red peppers were the other way around. Funny that.

Chop the tops off 4 red peppers and pull out the seeds. Put the peppers in a steamer pan and steam for 10 minutes until they’re a bit soft (if you have children who like their red peppers raw, better omit this stage). Meanwhile, put half a dozen chopped mushrooms, a clove of garlic, a finely chopped onion, a grated carrot, a handful of sunflower seeds, a teaspoon of cumin seeds and a generous half cup full of washed basmati rice in a pan with some olive oil and saute for a few minutes stirring all the time until the mushrooms begin to soften. Add a tin of chopped tomatoes, put some water in the tin and add that too, and add a few splashes of soy sauce and/or a few splashes of mushroom ketchup and continue cooking until the rice is done, stirring occasionally.  You might need more liquid, and some salt perhaps. Pile the rice in the peppers and bake in the oven for about half an hour- until the peppers are soft. Or just pile the rice in the raw peppers, if you have the aforementioned children, and bemoan the fact.

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2 Comments leave one →
  1. February 4, 2012 9:36 pm

    Great photo of some great food on a very cold day! My wife loves to make recipes with stuffed peppers. It gives off such a good flavor.

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