Ingredients
½ romero red pepper
1 tbsp olive oil
½ red onion, chopped
1 garlic clove, finely chopped
100g/3½oz short grain rice, rinsed
200ml/7fl oz hot vegetable stock
pinch cumin seeds
pinch turmeric
pinch ground cinnamon
1 tbsp white wine
salt and freshly ground black pepper
lemon wedges, to serve
Method
1. Blanch the red pepper in boiling water for three minutes and drain.
2. Heat the olive oil in a medium saucepan, add the onion and cook until softened. Add the garlic and rice and cook for another minute, until the rice is coated with the oil.
3. Add the stock, spices and white wine and cook for 15 minutes, adding more water if necessary. The rice should be cooked through but still firm.
5. Stuff the pepper with the rice mixture and season, to taste, with salt and freshly ground black pepper. Serve with lemon wedges.
