Stuffed Red Peppers

Name: Stuffed Red Peppers
Ingredients: 4 red bell peppers; 1/2 cup basmati rice; 1 tbsp chopped parsley; 1 tbsp chopped chives; 1 tsp chopped thyme; 1 tbsp fresh lemon juice; Salt and freshly ground black pepper; Olive oil, for drizzling; 2/3 cup vegetable stock or water; Freshly grated Parmesan, for serving

10 ingredients

13 steps

Ingredients

4 red bell peppers
1/2 cup basmati rice
1 tbsp chopped parsley
1 tbsp chopped chives
1 tsp chopped thyme
1 tbsp fresh lemon juice
Salt and freshly ground black pepper
Olive oil, for drizzling
2/3 cup vegetable stock or water
Freshly grated Parmesan, for serving

Directions

1

Cut the top off each pepper.
2

Scoop out the seeds.
3

Boil the rice in salted water for about 20 minutes, or until tender, then drain.
4

Stir the herbs and lemon juice into the rice and season with salt and pepper.
5

Preheat the oven 325F (160C).
6

Bring a large saucepan of salted water to a boil.
7

Add the peppers, and cook for 23 minutes.
8

Drain well and stand the peppers in an oiled baking dish.
9

Fill each pepper with the rice mixture.
10

Place the tops on and drizzle with oil.
11

Pour the stock into the dish.
12

Cover with foil, and bake for 1 hour, or until tender.
13

Serve hot, with the cheese on the side.