Method :
- Slice the tops from the peppers to
form lids.
- Scoop out the seeds and membranes.
- Place the peppers in a greased
casserole.
- Chop the onion finely and crush
the garlic.
- Put into a pan with the oil and
cook over low heat until the onion is soft and golden.
- Add the rice and half the tomato
juice.
- Add the bay leaf, thyme and
parsley.
- Cover and simmer for 40 minutes.
- Discard the bay leaf, thyme and
parsley.
- Mix in the nuts and season well.
- Fill the peppers with the mixture
and sprinkle with cheese.
- Replace the tops of the peppers.
- Pour the remaining tomato juice
round the peppers.
- Bake at 180C/350F/Gas 4 for 35
minutes.
Note :
Brown rice gives flavor and a slightly
nutty texture to this stuffing, which is also good in large tomatoes,
courgettes, aubergines or marrows.
Learn how
to cook Vegetarian Recipes
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