- 8 sweet peppers
- 2-4tbsp oil
- 1 leek sliced
- 2 cloves of garlic, sliced
- 125g long grain rice
- tomato sauce or chopped tomatoes
- 1 bay leaf
- 125g coarsely chopped parsley
- 1tbsp thyme
- 2-3tbsp parsley
- 200g grated cheese
- salt & pepper
- Slice the tops of the peppers off at the stalk end and discard the seeds and membranes.
- Heat 2 tbsp of oil and fry the onion and garlic for approximately 5 minutes.
- Then add the rice, tomato puree and bay leaf, stir everything thoroughly and add approximately 3½ decilitres of boiling water. Allow the rice to boil for approximately 15 minutes until cooked. Take the pan off the fire and remove the bay leaf.
- Add the nuts, marjoram, thyme, parsley and cheese to the rice mixture and season.
- Spoon the stuffing into the peppers, putting tops back on. Line the oven dish with nonstick baking paper and place the peppers in the dish. Add a little water and a dash of olive oil to the dish, cover the peppers with foil and bake in the oven set at 200ÂșC/Gas 6 for approximately 25 minutes.
- Remove the foil and bake the peppers for another 10-20 minutes until they are soft
Taken from: https://realfood.tesco.com/recipes/stuffed-sweet-peppers.html