Stuffed sweet peppers

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4 servings Prep: 30 mins, Cooking: 25 mins
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Vegetables

By Food24 November 03 2009
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Ingredients (9)

200.00 g rice — cooked
6.00 anchovy fillets — chopped
75.00 ml parmesan cheese — freshly grated
80.00 g cheddar cheese — cubed
20.00 ml sultanas
60.00 ml pesto
3.00 spring onion — chopped
4.00 ml salt and freshly ground black pepper — to taste
4.00 red peppers
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Method:

Oven temperature: 200°C

1. Mix the rice, anchovies, cheese, sultanas, pesto and
spring onions and season with salt and freshly ground
black pepper.
2. Cut off the tops of the peppers to form a lid. Remove the
seeds and membranes. Drizzle olive oil over the insides of
the peppers and lids, place the lids on top of the hollows
and bake for about 10 minutes without the filling in a
preheated oven.

3. Scoop the rice filling into the peppers and return to the
oven, without the lids, for about 15 minutes. Place the lids
on top and serve hot or cold.



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