Use white rice if preferred, cooking it as preferred. To make this dish as ‘red’ as I could, I added the pink tuna, but omit it for a vegetarian version. The pepper halves are boiled briefly to soften them before they are stuffed. This cuts down the baking time considerably thus preventing the rice from drying out.
This recipe was first published on The Star: https://www.thestar.com.my/food/food-news/2020/01/18/red-themed-recipes-to-bring-ong-to-the-table
- 1/2 cup red rice
- 1/2 tbsp gojuchang paste
- Pinch of salt
- 3 medium red peppers (capsicum), with stems
- 2 small red onions, chopped
- 1 garlic clove, minced
- 150g tin tuna packed in water
- 2 tbsp plain yoghurt
- 2 tbsp feta cheese, crumbled
- 1 tbsp cooking oil
- Salt and pepper
- Fresh chopped parsley, to garnish
- Wash the rice. Toss and place in a rice cooker with the gojuchang paste, salt and 1 1/4 cups water (or adjust quantity according to the type of red rice you use). Cook the rice.
- Cut the peppers in half lengthways through the stems. Remove the seeds. Bring a large pot of water to the boil. Add the pepper halves and boil for 2-3 minutes until just pliable. Drain the peppers and set aside.
- Heat oil in a frying pan. Add onions and garlic and cook for 5 minutes. Stir in the cooked rice, tuna and yoghurt. Season with salt and pepper to taste.
- Preheat the oven to 180°C. Stuff the tuna-rice mixture into the pepper halves, mounding slightly (there will be some left over). Place peppers on a baking tray and top with feta.
- Bake for 10-15 minutes until feta has melted and peppers are warmed through. Sprinkle with parsley and serve.