Newlyns cookery course- part 2- Peppers stuffed with Mediterranean rice

So, here we go with the second dish from day one of my course at Newlyns…

I will admit that I’m not usually a big fan of rice, so didn’t like the sound of this too much. But I really shouldn’t have jumped to conclusions because this was so easy to make, yet absolutely delicious!

Here’s the recipe…

Serves 2


1 red pepper
Olive oil

Ingredients for rice

150g long grain rice
Pinch of saffron (Optional: Saffron adds a subtle extra taste, but I know it’s quite pricey)
2tbsp olive oil
1tbsp red wine vinegar
½tsp caster sugar
*2 spring onions, finely sliced
*20g pistachio nuts, chopped
*1tbsp black olives, chopped
*20g sundried tomatoes, chopped
*1tbsp basil, chopped

(Any of the ingredients with a * in front of don’t have to go in if you do not fancy them. When making it at Newlyns I only put in the spring onion, sundried tomatoes and basil. Also you can add slightly more or less than suggested, but be careful, not too much!)



  1. Preheat the oven to 180°C.
  2. Cut the red pepper in half and remove all the seeds and pith. Place on a baking sheet with a drizzle of olive oil on top and roast for 25 minutes or until starting to soften.
  3. Meanwhile, prepare the filling, place the rice into a saucepan and cover with cold water. Add the saffron, if adding.
  4. Bring to the boil and simmer for 10 minutes until al dente (cooked to how you like it).
  5. To make the dressing, whisk together the olive oil, red wine vinegar and sugar.
  6. Drain off the excess water from the rice and then whilst still hot, pour over the dressing.
  7. Allow to cool slightly.
  8. Prepare all the remaining flavourings and then add to the rice. (Make sure you stir through with a wooden spoon. This is important because if you have metal pans like my family do then metal and metal don’t work well together!).
  9. Remove the red pepper from the oven and then fill with the rice filling.
  10. Return to the oven for 15 minutes and then it’s ready to eat!





Leave a Reply

Fill in your details below or click an icon to log in: Logo

You are commenting using your account. Log Out /  Change )

Google+ photo

You are commenting using your Google+ account. Log Out /  Change )

Twitter picture

You are commenting using your Twitter account. Log Out /  Change )

Facebook photo

You are commenting using your Facebook account. Log Out /  Change )


Connecting to %s