Vegetable Recipes - Peppers with Brown Rice and Walnut Stuffing Recipe

Ingredients

Serve 4

• 4 red or yellow peppers, halved lengthways, cored and     deseeded

• Parmesan shavings, to garnish

Stuffing:

• 2 tablespoons sunflower oil

• 1 onion, chopped

• 1 large garlic clove, crushed

• 50 g/2 oz brown rice

• 1 bay leaf

• 450 ml/3/4 pint tomato juice

• 1 teaspoon dried basil

• 50 g/2 oz Cheddar cheese, grated

• 125 g/4 oz walnuts, chopped

• salt and pepper

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Method:

1. First make the stuffing. Heat the oil in a saucepan, add the onion and garlic and cook for 10 minutes, stirring. 

2. Add the rice, bay leaf and half of the tomato juice. Cover and simmer for 40 minutes, or until the rice is just tender.

3. Discard the bay leaf. Stir in the basil, cheese and walnuts, and season to taste with salt and pepper.

4. Fill the peppers with heaped spoonfuls of the stuffing and place in a greased casserole dish.

5. Pour the remaining tomato juice around the peppers and bake in a preheated oven, 180°C (350°F), Gas Mark 4, for about 30-40 minutes.

6. Garnish with a generous amount of Parmesan shavings and serve immediately.