Crispy Peppers Stuffed with Golden Rice

Sweet peppers blister in the oven while Diamond Castle rice inside stays fluffy and aromatic.

Serve these as premium mezze bites or plated starters—turmeric and saffron give the grains a golden hue.

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Why it shines

  • Diamond Castle grains hold structure even after double cooking.
  • Turmeric-saffron butter tints the rice naturally.
  • Roasted until the pepper edges blister for smoky sweetness.

Servings

Makes 16 stuffed pepper halves.

Timing

Total time: 70 minutes including roasting.

Best occasion

Great for mezze spreads, catering trays, or vegetarian tasting menus.

Ingredients

Measure precisely to showcase Diamond Castle texture.

  • 2 cups Diamond Castle basmati rice
  • 8 sweet bell peppers, halved and seeded
  • 3 tbsp olive oil
  • 1 onion, finely diced
  • 1 tsp turmeric plus pinch saffron
  • 2 tbsp tomato paste
  • 3 cups vegetable or chicken stock
  • Pomegranate seeds, parsley, and mint to finish

Method

  1. Par-cook the rice with stock, turmeric, saffron, and tomato paste until al dente.
  2. Sauté the onion in olive oil, fold it into the rice, and adjust seasoning.
  3. Fill the pepper halves, drizzle with the remaining oil, and arrange on trays.
  4. Roast at 200°C for 25 minutes covered, then uncover to blister for 10 minutes.
  5. Finish with herbs and pomegranate seeds before serving warm or at room temperature.

Brush the pepper edges with oil to encourage blistering without drying the rice.

— Diamond Castle Culinary Team
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