Stuffed Bell Peppers

Total Time: 1 hr 5 mins Preparation Time: 20 mins Cook Time: 45 mins

Ingredients

• Servings: 4
• 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

Recipe

• 1 preheat oven to 180c degrees.
• 2 cut peppers in half lengthways, and remove all the seeds and 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).