 |
Prep Time: 20 Minutes Cook Time: 25 Minutes |
Ready In: 45 Minutes Servings: 4 |
|
Nice served as a lunch dish or as a vegetable with a dinner. Ingredients:
2 large red peppers (capsicum) |
1/2 cup short-grain rice |
1 tablespoon olive oil |
1 red onion, finely chopped |
2 garlic cloves, crushed |
1 tomato, chopped |
1 cup finely grated cheddar cheese |
1/4 cup finely grated parmesan cheese |
1/4 cup chopped fresh basil |
1/4 cup chopped parsley |
salt |
fresh ground black pepper |
Directions:
1. Preheat oven to 180C degrees.
2. Cut peppers in half lengthways, and remove all the seeds and white membrane.
3. Cook the rice in large pan of boiling water until tender (about 12 minutes) Drain well and set aside in a mixing bowl to cool.
4. Heat the oil in a frying pan and cook onion until soft.
5. Add garlic and cook one more minute.
6. Add onion and garlic to the rice, along with all the remaining ingredients.
7. Mix everything together well, and season with salt and pepper.
8. Spoon the rice mixture into the pepper shells, and place them on an oven tray.
9. Bake for 30 minutes or until the peppers are soft and the filling is brown on top.
10. (Can be made with other coloured peppers).
|
|