STUFFED PEPPERS WITH RICE
Valencian cuisine is so versatile in making the most of locally produced food. This recipe combines the most typical products from the Valencian countryside, the pepper and the Albufera, rice. A healthy dish, packed with vitamins, perfect as a starter or a light supper.
4 large red peppers
400g minced beef
1 small onion
2 ripe tomatoes
6 garlic cloves
olive oil, salt & saffron
Heat the olive oil in a pan and add the minced beef. When half done add the chopped onion, the sliced garlic cloves and the grated tomato.
Once cooked through, add the rice and saffron. Mix well and use to fill the green peppers.
Oil the pepper skins and place in a preheated oven at 180°C until slightly golden.