Peppers Stuffed with Pineapple Rice
- 2 onions
- 2 garlic
- 4 tablespoons Canola oil
- 7 ounces Long grain rice
- 1 tablespoon Tomato paste
- 14 ounces Vegetable broth
- 3 ounces Peas (fresh or frozen)
- 2 cans diced tomatoes (about 14 ounce)
- ½ teaspoon sugar
- ½ teaspoon Red pepper flakes
- 4 green Bell pepper
- 7 ounces Feta
- 7 ounces Pineapple
- 3 tablespoons toasted Peanuts
- 3 tablespoons chopped cilantro
Peel onions and garlic and chop finely. Heat 3 tablespoons of canola oil in a saucepan, saute half of onions and half of garlic until soft. Add rice and saute for a few minutes. Add tomato paste, broth and peas. Bring to a boil, reduce temperature and simmer, covered, for about 20 minutes on low heat.
Heat grapeseed oil in a pan and brown remaining onions and garlic. Add canned tomatoes, season with salt, sugar and red pepper flakes and simmer for about 10 minutes. Pour sauce into a baking dish.
Preheat the oven to 350°F.
Halve bell peppers lengthwise, remove seeds and ribs (leave stems intact) and rinse. Crumble feta cheese, dice pineapple finely. Combine rice with pineapple, peanuts, approximately 3 1/2 ounces of feta and cilantro, Season with salt and red pepper and stuff peppers with the mixture. Arrange peppers in a baking pan and sprinkle with remaining feta cheese. Bake in preheated oven at 180°C / 350°F for about 35 minutes. Remove from oven and serve.