Ingredients
½ red pepper with stalk, seeds removed
2 tbsp olive oil
½ onion, cut into semi-circles
1 garlic clove, roughly chopped
1 tsp ground turmeric
½ tsp coriander seeds, crushed
200g/7oz basmati rice
300ml/½ pint boiling water
4 fresh basil leaves, torn, to serve
balsamic vinegar, for drizzling
Method
1. Preheat the oven to 180C/350F/Gas 4.
2. Place the pepper half cut-side up on a baking tray and drizzle with one tablespoon of olive oil. Season with salt and freshly ground black pepper and place in the oven to roast for 12-15 minutes.
3. Heat the remaining oil in a pan and gently fry the onion and garlic for 5-7 minutes, or until translucent. Add the turmeric and crushed coriander seeds and stir. Tip in the rice and stir to coat the grains with the oil, pour in the water and season with salt and freshly ground black pepper. Bring to the boil and cook for 10-12 minutes, or until the rice is tender.
4. Remove the pepper from the oven and pile the rice inside.
5. To serve, place the stuffed pepper on a serving plate. Sprinkle the torn basil leaves on top and drizzle the balsamic vinegar around the edge.
