- 1 cup rice eg lotao prince of bengal baby basmati rice+ 2 cups water
- 2 tablespoons coconut
oil eg lotao coconut oil
- 2 teaspoons coconut sugar spice mixture
- 1 large red onion
- 2 garlic cloves
- 1 small bunch of parsley
- 5 spring onions
- 2 carrots grated
- 150ml salt water for the casserole
- salt and pepper
Preheat the oven to 180 degrees
Cut off the lid of the paprika, then wash and core the paprika. Cut the onion, garlic and other vegetables. Add the coconut oil to the pan and fry the onions and garlic until both are glassy. Add the rice and water and simmer until the rice is still firm. In the time the carrots grate and lift together with the spring onion rings under the rice. Finally, fold in the parsley and the spice mixture. Taste the mixture again and season if necessary. Now the peppers are filled with the rice mass and the lid comes back on top. Place in a suitable baking dish and pour over the salt water and place in the oven.
After about 45 minutes your stuffed peppers are ready. These are wonderfully easy to eat as a snack, to prepare in advance or serve as a main course.
If you want, you can also top up the pods with cheese.