Stuffed Peppers

Recipe Makes: 4 main course/8 starter

Preparation time: 30 mins

Cooking time: 30 mins

Ingredients

4 peppers, any colour

3 tbsp olive oil

100g lardons (bacon bits)

100g shallots, finely chopped

1 clove  garlic, chopped

2 ripe tomatoes, chopped

50g Camargue red or brown rice, cooked

3 tbsp flat leaf parsley, chopped

1 tsp chilli powder

salt and pepper

100g British Mature Cheddar Cheese, finely grated

100ml hot vegetable stock or water

 

Method

Preheat the oven to 180º C, gas mark 4. Have ready a large oven-proof shallow dish.

Cut the peppers in half lengthways and remove the seeds. Heat the 2 tbsp oil in a large frying pan and sauté the lardons, shallots and garlic for 3-4 minutes until the shallots soften. Remove from the heat.

Stir in the tomatoes, cooked rice, parsley, chilli powder and seasoning.

Spoon the mixture into the prepared peppers and place in the oven-proof dish. Drizzle with the remaining oil and sprinkle the grated cheese over the peppers.

Pour the stock into the base of the dish and cover loosely with foil.

Bake in a preheated oven for 20-30 minutes until the peppers are tender.

Serve the stuffed peppers with a green salad and a fresh tomato coulis if liked.

By kind permission of the British Cheese Board

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