Stuffed Bell Peppers

Ingredients

• 2 large red peppers (capsicum)
• 1/2 cup short-grain rice
• 1 tablespoon olive oil
• 1 red onion, finely chopped
• 2 garlic cloves, crushed
• 1 tomato, chopped
• 1 cup finely grated cheddar cheese
• 1/4 cup finely grated parmesan cheese
• 1/4 cup chopped fresh basil
• 1/4 cup chopped parsley
• salt
• fresh ground black pepper

Directions

1. 1

   Preheat oven to 180C degrees.

2. 2

   Cut peppers in half lengthways, and remove all the seeds and white membrane.

3. 3

   Cook the rice in large pan of boiling water until tender (about 12 minutes) Drain well and set aside in a mixing bowl to cool.

4. 4

   Heat the oil in a frying pan and cook onion until soft.

5. 5

   Add garlic and cook one more minute.

6. 6

   Add onion and garlic to the rice, along with all the remaining ingredients.

7. 7

   Mix everything together well, and season with salt and pepper.

8. 8

   Spoon the rice mixture into the pepper shells, and place them on an oven tray.

9. 9

   Bake for 30 minutes or until the peppers are soft and the filling is brown on top.

10. 10

    (Can be made with other coloured peppers).