Peppers stuffed with herbed rice

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4 servings
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Fruit

By Food24 November 03 2009
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Ingredients (11)

4.00 peppers
15.00 ml fresh chillies — 573
2.00 onion — finely chopped
1.00 garlic — cloves, crushed
125.00 g mushrooms — finely chopped
1.00 courgettes — finely chopped
175.00 g brown rice — cooked
2.00 tomatoes — peeled, deseeded, finely chopped
50.00 g pine kernels — (or almonds), finely chopped
50.00 g olives — black, pitted and finely chopped
30.00 ml fresh mixed herbs — chopped
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Method:

1. Slice the tops off the peppers and remove cores and seeds. Cook in boiling water for four minutes and drain.
2. Heat oil in a saucepan. Add the onions, garlic, mushrooms and courgette and cook for five minutes, stirring occasionally. Remove from the heat and add all the remaining ingredients.
3. Spoon stuffing into each pepper and top with the lids. Place in a shallow ovenproof dish and add a little water. Cover with foil and bake at 180 ºC for 35 to 40 minutes until tender. Serve with a green salad.



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