Stuffed green peppers

Recipe from: 7/1/1996 12:00:00 AM

Ingredients 11
Servings 4
Time

Ingredients

  • 6
    large green, red or yellow peppers
  • 80
    ml
    olive oil
  • 1
    onion
  • 100
    g
    white rice
  • 2
    large tomatoes
  • 50
    ml
    chopped fresh parsley
  • 5
    ml
    chopped fresh coriander
  • freshly ground black pepper
  • 250
    ml
    vegetable stock
  • 20
    ml
    lemon juice
  • 5
    ml
    grated lemon rind
 

Method

 
Cut the peppers in half lengthways leaving calyx intact. Remove cores and seeds and rinse shells of peppers.
Heat half the oil, add onion and fry lightly, then add rice, tomatoes, herbs and seasoning to taste. Add stock, then cover and simmer very gently for 15 minutes.
Spoon mixture loosely into peppers until they are about three quarters full, and place in a pan with a lid. Mix remaining oil, lemon juice and rind and pour over peppers. Cover pan and simmer slowly for about 30 minutes, or until soft.
Add a little water to pan during cooking and spoon juices over peppers before serving.
 

 

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