Rice Stuffed Peppers


1 tablespoon olive oil
1 onion, diced
1 green bell pepper, finely diced
1 courgette, finely diced
8 button mushrooms, finely diced
1 tin diced tomatoes
1/2 cup red wine
1/2 tablespoon mixed dried herbs (thyme, oregeno, basil)
1/4 cup walnuts, chopped
2 cups rice, cooked
3 red bell peppers (cut in half length ways)
1/2 cup cheddar cheese


Heat olive oil in a large wok or pan. Add the onion and saute for 5 minutes. Add green pepper and courgette and cook 8 minutes more. Add mushrooms and cook until all vegetables are tender.

Add tomatoes, red wine and herbs. Cook for a further 8 minutes. Stir in the walnuts and the cooked rice.

Spoon the mixture into the pepper halves. Top with grated cheese and bake in the oven at 375º degrees for 45 minutes.

Serve hot with baked potatoes and a salad. __________________________________

‘I eat my peas with honey, I’ve done it all my life It makes them taste quite funny, but it keeps them on my knife’

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6 stuffed peppers

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Gee, I wonder how long I

Gee, I wonder how long I should bake this?
I guess until the cheese is melted and starting to brown a bit... Or until it looks appetizing...