First make sure to soak the rice for at least 2 hours, or overnight. When you’re ready to start cooking, turn the oven broiler to the highest setting. Cut a slit along one side of each pepper, keeping them attached at the top and bottom. Arrange the peppers on a rack set over a baking sheet, slit-side up. Broil until soft and blackened in patches, about 7 minutes, then turn the peppers and broil for another 4–8 minutes, until that side is soft and blackened in patches too. Keep an eye on them, as they may be ready sooner if your broiler runs hot. Set the pan aside and let the peppers cool on the rack, slit side down, so any liquid drains away. Turn the broiler off for now. Drain the soaked rice and put into a medium saucepan with 1¾ cups (450g) of water. Bring to a simmer over medium-high heat. Once simmering, decrease the heat to low, cover the pan with a lid, and cook for 25 minutes. Remove from the heat and let rest for 10 minutes with the lid still on.
While the rice is cooking, make the salsa. Put the first 10 ingredients (everything except the water and tomato paste) into a large sauté pan over medium-high heat and fry, stirring often, for 15 minutes, until the tomatoes have broken down and the onions are soft and golden-brown. Turn the heat down to medium or medium-low if the mixture starts to catch or burn. Discard the habanero (or squeeze it with the back of a spoon before removing it if you like heat). Transfer the salsa to a blender with the water and tomato paste and blend until completely smooth. Return to the pan and set aside.
Now stuff the peppers. Mix the feta and mozzarella together in a bowl. Transfer the peppers from the rack to a foil-lined baking sheet. Peel some of the skin off— just the bits that tear away easily (you don’t want to rip a hole in the peppers). Pat the insides dry and season with a pinch of salt. Stuff the peppers with the cheese mixture. Sprinkle with a little flaky salt and drizzle with a little oil. You can prepare the peppers up to this point up to 4 hours ahead.
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