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 Peppers - Stuffed

2 large 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


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.

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