CATALAN STUFFED BELL PEPPERS

Preparation Method :

• Preheat the oven to 190°C / 375°F / Gas mark 5.
• Cover and cook the spinach with little water in a large pan over medium heat until it has wilted.
• Drain and squeeze out all the water when cool enough to handle. Chop finely and set aside.
• Heat 1 tablespoon of the oil in a large skillet over medium heat. When hot add the onion and cook for 5 minutes or until soft.
• Add the garlic, turmeric, cinnamon and cayenne pepper, cook for about 2 - 3 minutes.
• Stir in the pine nuts, raisins and drained rice with the chopped spinach, stir together.
• Adjust seasoning with salt and pepper to taste; set aside.
• Make sure not to cut away the stem ends. Divide the rice stuffing equally among the pepper halves, and then arrange them in large flameproof containers.
• Bake in the preheated oven for 45 minutes-1 hour and serve immediately.