These were made from whatever happened to be in the kitchen and were entirely unplanned, you could easily swap most of the ingredients for others, the vegetables are interchangeable and meat could be added. The rice could also swap with pasta if you prefer.
Overall they're a quick, easy and very customizable food that anyone can cook, they're also a healthy and fun food to make with lots of people, you can get around eight stuffed peppers on a normal baking tray filled with anything you wish.
Step 1: Ingredients
- Rice, I used uncle Bens Mediterranean mix because it was there
I used 1 onion, 1 relatively large tomato, 1 bag of rice and around 50g of cheese, this fills about 2 and a half peppers depending on their size, just in case you want to make a lot or only one.
Step 2: Gut the Peppers
Pull the cap off, if it's stuck fast slide the knife in diagonally so it's in the middle of the pepper and hoke about to cut the pieces of flesh holding it.
Carve out the ribs of flesh around the sides and cut the seed cluster from the bottom of the cap, if you like the flesh cut it out and put it in the filling mix as those ribs are a nuisance.
Step 3: Rice and Onions
I threw the onions to fry up a little in a pan while the rice was being zapped, you can skip frying the onions if you want, I just like mine sweeter so a quick fry makes them come out nicely, if you do this leave a third aside for now.
Zap the rice or boil it, by now it's just as easy to get ready to go rice but some may prefer making it themselves.
Step 4: Add Vegetables
Now is a good time to season the mix as well.
Step 5: Fill the Peppers
Step 6: Add Cheese
Add more filling, packing in tight, add a little layer of cheese and a bit more filling, use a spoon to press it all in to place and put your cap back on.
Step 7: Cooking
This was a little much but I like peppers that way so bother to me.
Fifteen minutes at 200C would probably be just right.
For a crisper and prettier pepper go for 180C for 10-12 minutes.