👨‍🍳 تعليمات

1. 1

   Preheat oven to broil on high. Rub the pepper halves with 1 tsp vegetable oil and sprinkle with salt and pepper. Place cut-side down on a baking sheet and broil until blackened in spots, about 5-7 minutes.

2. 2

   While peppers broil, cook the basmati rice: Combine rice, 1 cup water, and a pinch of salt in a small saucepan. Bring to a boil, cover, reduce heat to low, and cook for 15-18 minutes until water is absorbed. Fluff with a fork.

3. 3

   Heat 1 tbsp olive oil in a large skillet over medium-high heat. Add diced seitan and cook until crispy in places, about 5-6 minutes.

4. 4

   Add diced yellow onion and sliced celery to the skillet. Cook until tender, about 3-5 minutes. Add minced garlic and golden raisins, and cook for another 2 minutes until garlic is fragrant.

5. 5

   Stir in the ras el hanout and a pinch of salt. Add the cooked rice to the skillet with the seitan and vegetables. Stir in lemon zest and 1 tsp lemon juice. Mix well.

6. 6

   Carefully remove the broiled pepper halves from the oven. Fill each pepper half generously with the stuffing mixture.

7. 7

   Serve the stuffed pepper halves over a bed of the lemon rice. Drizzle with the remaining 1 tsp lemon juice.