4 green peppers
8 oz (225 g) boiled long grain rice
1/2 stick (4 Tbsp) 2 oz (50 g) butter, melted
2 tomatoes, skinned and chopped
4 hard boiled (cooked) eggs, chopped
1/2 teaspoon turmeric
9 lovage seeds, ground
2 tablespoons chopped chives
salt
pepper
2 oz (50 g) cheese, grated (optional)
8 oz (225 g) boiled long grain rice
1/2 stick (4 Tbsp) 2 oz (50 g) butter, melted
2 tomatoes, skinned and chopped
4 hard boiled (cooked) eggs, chopped
1/2 teaspoon turmeric
9 lovage seeds, ground
2 tablespoons chopped chives
salt
pepper
2 oz (50 g) cheese, grated (optional)
method
1. Cut the tops off the peppers and scoop out the white pith and seeds.
2. Mix together the rice, butter, tomatoes, eggs, turmeric, lovage, chives, salt and pepper. Use to stuff the peppers.
3. Arrange the peppers in a greased baking dish so they stand upright.
4. Sprinkle the tops with grated cheese, if using.
5. Bake in a preheated moderate oven 180°C (350°F) Gas Mark 4 for 20 to 30 minutes or until the peppers are tender.
2. Mix together the rice, butter, tomatoes, eggs, turmeric, lovage, chives, salt and pepper. Use to stuff the peppers.
3. Arrange the peppers in a greased baking dish so they stand upright.
4. Sprinkle the tops with grated cheese, if using.
5. Bake in a preheated moderate oven 180°C (350°F) Gas Mark 4 for 20 to 30 minutes or until the peppers are tender.
serving amount
serves 4
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