Stuffed Peppers with Sushi Rice and Sriracha!
We start by hollowing out the tomatoes and peppers, setting aside their flesh. In a pan, sauté the onion, garlic, and minced meat until it browns. Then add the tomato pulp, tomato paste, soy sauce, ginger, and sriracha, creating a sweet-spicy, umami-rich filling.
We add the rice and stir it in until it absorbs the liquids and all the flavours, without fully cooking it.
We stuff the tomatoes and peppers with the filling and arrange them in a baking tray. Drizzle a little olive oil over them and optionally sprinkle with panko breadcrumbs for a crispy topping.
We bake at 180°C (350°F) for about 50–60 minutes, until they soften and become lightly caramelized.
For serving, we can add thin strips of nori for an extra umami twist.
Stuffed peppers, a classic Greek dish, are given an Asian-inspired twist: the natural sweetness of tomato meets soy sauce and sriracha, while ginger and nori add depth and a modern umami character to a comforting baked dish.
