4 green (bell) peppers
1 clove garlic, chopped
30 ml (2 tbsp) oil
4 tomatoes, chopped
100 g (4 oz) 1/2 cup cooked rice
15 ml (1 tbsp) chopped fresh basil
Salt and pepper
1 clove garlic, chopped
30 ml (2 tbsp) oil
4 tomatoes, chopped
100 g (4 oz) 1/2 cup cooked rice
15 ml (1 tbsp) chopped fresh basil
Salt and pepper
method
1. Cut the tops off the peppers and remove the core and seeds, reserving the tops.
Place the peppers in a pan of boiling salted water and cook for 5 minutes and drain well.
2. Fry the chopped garlic in the oil and add the chopped tomatoes. Cook for 5 minutes, stirring.
3. Stir in the rice, basil, salt and pepper.
4. Fill the peppers with the mixture, replace the lids and put into a greased pie dish.
5. Cover with greased paper and bake at 200°C (400°F) Gas mark 6 for 25 minutes.
6. Serve with a chunky tomato sauce
Place the peppers in a pan of boiling salted water and cook for 5 minutes and drain well.
2. Fry the chopped garlic in the oil and add the chopped tomatoes. Cook for 5 minutes, stirring.
3. Stir in the rice, basil, salt and pepper.
4. Fill the peppers with the mixture, replace the lids and put into a greased pie dish.
5. Cover with greased paper and bake at 200°C (400°F) Gas mark 6 for 25 minutes.
6. Serve with a chunky tomato sauce
serving amount
serves 4
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