STUFFED PEPPERS

• 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
• 

1. Slice the tops of the peppers off at the stalk end and discard the seeds and membranes.
2. Heat 2 tbsp of oil and fry the onion and garlic for approximately 5 minutes. 
3. 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.
4. Add the nuts, marjoram, thyme, parsley and cheese to the rice mixture and season.
5. 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 200ºC/Gas 6 for approximately 25 minutes.
6. 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