If you’re a fan of seafood, you’ll love this delicious stuffed peppers with rice and prawns recipe. It’s a hearty and flavorful dish that’s perfect for a family dinner or a special occasion. With a combination of tender prawns, fluffy rice, and savoury spices, this recipe is sure to become a new favourite in your household.
We used black rice because…
These stuffed peppers have the “strangest” ingredient: black rice. Rice is white, thus this tint appears odd. Because it is black, not beige or brownish like the others. This colour comes from antioxidants in the outer layer and greater fibre content than white rice. They boost cell regeneration, fight free radicals, and prevent cancer.
Black rice is rice, period. Thus, a carbohydrate-rich, low-fat food. Black rice, like white rice, is high in carbohydrates and protein. Vitamins and minerals are adequate. Black rice is cooked in boiling water and blended with the other ingredients to make a nice and uniform filling in this recipe.
You may be interested to read Steak Cod with Tomato and Olives recipe/ fresh porcini risotto recipe.
Ingredients
Ingredients for 4 people:
240 g black rice or black rice;
200 g of aubergines;
3 red and 3 yellow peppers;
2 courgettes;
100 g cherry tomatoes;
1 white onion;
1 clove of garlic;
200 g of prawns;
4 spoons of extra virgin olive oil;
sprigs of fresh oregano;
Salt to taste.
Direction
To prepare the peppers with black rice, start by washing four peppers (two red and two yellow), then cut away the cap.
Put them aside, you will use them at the end as containers, you can also steam them, leaving them slightly raw.
Then wash the aubergines, two courgettes, one yellow and one red pepper. Peel all these vegetables and make them into rather thick strips.
Remove the peel from the onion and slice it quite thinly. In a saucepan, pour a little oil, heat it and cook the courgettes and aubergines for ten minutes, stirring occasionally.
In a separate pan, brown the onion by integrating it with a spoonful of water (otherwise it will burn), then add the peppers to brown them.
After the peppers have browned, pour in the black rice and cook for 40 minutes, adding water as needed.
When the rice is almost cooked, also pour the courgette and eggplant, pouring again some hot water. Then add a little salt and continue cooking for another 10 minutes.
In another pan, take care of the shelled prawns by browning them with a little extra virgin olive oil and a clove of garlic, it should take three minutes.
When the rice is cooked, add the prawns, a little fresh oregano and the chopped cherry tomatoes. Mix everything gently, then take the peppers set aside and fill them.
Serve and enjoy!