I wanted an excuse to cook something using smoked paprika so that I could buy that tin up there (4th photo). Tell me you wouldn't do the same, c'mon?
Stuffed Green Peppers with Coriander-Lime Yoghurt Dressing
slightly adapted from Naturally Ella
For the Peppers:
4 green capsicums
1 tablespoon olive oil
1 red onion, finely diced
1 ear sweet corn, steamed until tender and kernels removed
1 jalapeno, finely chopped
2 teaspoons smoked paprika
1 teaspoon onion powder
1 teaspoon dried oregano
1/2 teaspoon garlic powder
1/2 teaspoon chilli powder (use your favourite) I used ancho chilli powder
1/2 teaspoon black pepper
1/2 teaspoon sea salf flakes
1/4 teaspoon ground cumin
1 tablespoon brown sugar
1/4 cup water
1/2 cooked brown rice
100g fresh mozzarella
For the Dresssing:
1/4 cup Greek yoghurt
1 tablespoon lime juice
2 tabelspoons coriander leaves
2 teaspoons honey
Make the Dressing:
Put all the ingredients for the dressing into a blender and blitz until smooth. Set aside
Make the Peppers:
Preheat the oven to 200 fan-force.
Put the peppers on a baking tray and roast in the oven for about 30 minutes, until the skin has sorched here and there. Transfer the pepper to a bowl, cover with cling wrap and leave for 10 minutes. Once rested, peel the skin off the peppers. Cut them in half length ways and line them, cut-side up on a baking tray.
Heat the oil in a frying pan. Add the onion and cook for about 5 minutes on a gently heat, until softened. Add the corn kernels and jalapeno and cook for another 3 minutes or so. Combine the spices, pepper, salt and sugar and add them to the pan along with the water. Give everything a good stir and then add the rice and stir again. Cook for about another minute until the rice is hot.
Heat the grill (broiler), to high.
Spoon this mixture into the pepper halves and top with mozzarella. Put the baking tray under the grill and heat until the cheese is melting and starting to brown.
Remove from the grill and spoon the dressing over the peppers. Serve any remaining dressing at the table.