Stuffed green peppers

Ideas
4 servings
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Vegetables

By Food24 November 03 2009
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Ingredients (11)

6.00 pepper — green, yellow or red
80.00 ml fresh chillies — 573
1.00 onion
100.00 g white rice
2.00 tomatoes — large
50.00 ml fresh parsley — chopped
5.00 ml fresh coriander — chopped
0.00 black pepper — freshly ground
250.00 ml stock — vegetable
20.00 ml lemon juice
5.00 ml lemon — zest only
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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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