Peppers stuffed with herbed rice

Recipe from: 5/1/2001 12:00:00 AM
Ingredients 11
Servings 4


  • 4
    large peppers
  • 15
    olive oil
  • 2
    onions, finely chopped
  • 1
    clove garlic, crushed
  • 125
    fresh mushrooms, finely chopped
  • 1
    courgette, finely chopped
  • 175
    cooked brown rice
  • 2
    tomatoes, skinned, seeded, and finely chopped
  • 50
    pine kernels or almonds, finely chopped
  • 50
    pitted black olives, finely chopped
  • 30
    chopped fresh mixed herbs


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.

Read more on: bake  |  fruit

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