Snacks and Light Meals Recipes - Greek-style Peppers Recipe

  
 

Snacks and Light Meals Recipes - Greek-style Peppers Recipe

Ingredients

Serve 4

  • 3 tablespoons sunflower oil

  • 1 small onion, finely chopped

  • 1 garlic clove, crushed (optional)

  • 1 celery stick, finely chopped

  • 125 g/4 oz brown long-grain rice

  • 250 g/8 oz canned tomatoes

  • 125-175 g/4-6 oz cooked minced lamb

  • 200 ml/7fl oz Chicken Stock

  • 1/4 teaspoon dried oregano

  • 1 bay leaf

  • 4 green or red peppers

  • 50 g/2 oz Cheddar cheese, finely grated

  • salt and pepper

Method:

  1. Heat 2 tablespoons of the oil in a saucepan, add the onion, garlic and celery, and fry gently for 2 minutes. Add the rice and fry, stirring, for a further 3 minutes.

  2. Add the tomatoes and their juice, breaking up with a spoon. Stir in the lamb, stock, oregano and bay leaf, and season to taste. Stir to mix.

  3. Bring to the boil, cover, lower the heat and simmer for 40-50 minutes until the liquid is absorbed and the rice tender. Discard the bay leaf.

  4. Cut a 1 cm/1/4 inch slice off the stalk end of each pepper and reserve. Core and deseed the peppers, then blanch with the 'lids' in a pan of boiling water for 2 minutes. Drain, plunge into cold water for 5 minutes, then drain again.

  5. Stuff each pepper with the tomato mixture, arrange in a greased ovenproof dish and sprinkle with the cheese. Place the lids in position and brush each pepper lightly with the remaining oil.

  6. Cover loosely with foil and cook in a preheated oven, 180°C (350°F), Gas Mark 4, for 20 minutes. Remove the foil, cook for a further 25 minutes, and serve.