STUFFED PEPPERS

vegetarian

Red peppers, stuffed with raisins, mushrooms, tomatoes, parsley and garlic, and baked in the oven.

 

Serves 2

  • 125g (4 oz) long grain rice
  • 2 red peppers
  • 2 tablespoons raisins
  • 6 button mushrooms, sliced
  • 2 tomatoes, diced
  • 2 tablespoons chopped fresh parsley
  • 2 garlic cloves, finely chopped (or use a garlic press)
  • 2 tablespoons white wine vinegar
  • 1 tablespoon clear honey
  • 3 tablespoons olive oil
  • seasoning

Method

  1. Wash the rice well and cook in boiling water for 15-20 minutes until tender. Drain well and set aside to cool.
  2. Preheat the oven to 200C, 400F, Gas 6. Twist the stalks out of the peppers, turn them upside down and tap the bottom to shake out all the seeds.
  3. Place the raisins, mushrooms, tomatoes, parsley, garlic, vinegar, honey and 2 tablespoons of olive oil in a large bowl. Add the rice, mix well together, and season to taste.
  4. Spoon the mixture into the peppers, pressing down with the back of the spoon. Carefully lie the peppers down in a small roasting tin, brush with the remaining oil, cover with foil and bake for 40 minutes until tender.