Stuffed Bell Peppers

Serves 2.

2 large bell peppers (the picture shows red, but I might have used green and/or yellow)
1/4 cup brown rice
1/2 tbsp olive oil
1 small onion, peeled and chopped
1 small clove garlic, peeled and crushed
1/3 cup mushrooms, chopped
1 4oz can diced tomatoes
1/2 tbsp tomato paste
1/2 tsp dried oregano
1/2 tbsp fresh parsley, chopped
salt and pepper
1/4 cup sharp Cheddar cheese, grated

Preheat oven to 375 degrees F. Halve the bell peppers and deseed them, then place in a roasting pan. Cook the brown rice in a pan of boiling water until it is tender, then drain.

Heat the oil in a skillet and cook the onion and garlic until golden. Add the mushrooms and stir. Cook for 5 minutes until softened.

Add the tomatoes, paste and oregano. Bring to a boil and simmer for 10 minutes or until the mixture thickens. Remove from heat, stir in the rice and parsley, and season.

Divide the rice mixture between the bell peppers. Sprinkle over the grated cheese. Cover with aluminum foil and place in the oven for 25 minutes. Remove the foil and return to the oven for 15 minutes until the cheese is melted. Serve.


100 Great Recipes: Vegetarian, Vicki Smallwood, 2009