• 4 large green peppers
• 1 medium onion, chopped
• 2 cloves of garlic, crushed
• 4 ozs (112g) long-grain rice, cooked
• 8 ozs (225g) tomatoes, chopped
• 2 sprigs of parsley, chopped finely
• 4 ozs cheddar cheese, grated
• 2 ozs (56g) butter
• 1 tablespoon olive oil
• Salt and pepper

Method

• Cut a slice off the top of each pepper, remove centre core and seeds.
• Brush each pepper on the outside with the olive oil and then stand the peppers upright in an ovenproof dish.
• Melt the butter in a saucepan and fry the chopped onion gently. Add the tomatoes, rice, parsley, salt and pepper and combine.
• Pile the mixture into the pepper shells.
• Top each pepper with grated cheese.
• Bake for 30-40 minutes in a pre-heated oven at Gas Mark 4 (350°F/180°C) until the peppers are tender. Serve hot.

Serves 4

Note: Chopped mushrooms can replace some of the tomatoes in the mixture and the addition of a beaten egg will give a firmer filling.