- 10 bell peppers, medium to large in size, multi-coloured
- 2 cups white rice, medium grain (calrose) or basmati will work
- 1 onion, finely chopped
- 1 medium pepper, finely chopped
- 4 cloves garlic, finely chopped
- 3 tablespoons tomato sauce, (passata)
- 2 tablespoons pomegranate molasses, see notes for substitute
- 2 teaspoons salt
- 1 teaspoon seven spice, or replace with allspice
- 1/2 teaspoon ground cinnamon
- 1/2 teaspoon ground black pepper
- 3 tablespoons olive oil
- 1 cup tomato sauce, (passata)
- 3 cups boiling water
- 1 stock cube, vegetable or chicken
- 1/2 teaspoon salt
- 1 tablespoon pomegranate molasses, or substitute 2 tablespoons lemon juice
- 2 tablespoons olive oil
- 1/2 cup parsley, finely chopped
- If you don't have pomegranate molasses, replace with 2 tablespoons lemon juice and 1 teaspoon sugar (mix together and add). This dish is best prepared in a dutch oven or an oven-safe dish with a lid to allow the peppers to steam thoroughly. When covering with aluminium foil, ensure it is tightly sealed. Smaller peppers may be used but will require more to use all the filling. Leftovers should be stored in an airtight container in the fridge. You can also freeze the peppers in an airtight container, thaw overnight in the fridge, and reheat in the oven until hot.
