Stuffed Peppers

A winning combination, ideal on the sidelines or as a tactical snack.


1) Halve the peppers and scoop out the centre seeds. Brush the inside of each pepper with a little oil and then heat the remaining oil in a frying pan. Cook the onion, mushrooms and herbs until softened.
2)Preheat the oven to 200C/400F/Gas 6. When the vegetables have softened, toss in the rice and heat through for 2 minutes. Remove from the heat, stir in the soft cheese and then pile into the pepper halves.
3)Cook for 20 minutes until the peppers have softened. They can also be popped onto the BBQ to cook, if you prefer.

Hints 'n' Tips

For a taasty alternative, you can use other vegetables such as tomatoes or courgettes. You can also use couscous instead of rice in the stuffing mix.


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