Peppers with Brown Rice and Walnut Stuffing Recipe
Peppers with Brown Rice and Walnut Stuffing Recipes
4 red peppers, halved lengthways, cored
Parmesan shavings, to garnish
2 tbsp sunflower oil
1 onion, chopped
1 large garlic clove, crushed
2 oz brown rice
1 bay leaf
3/4 pint tomato juice
1 tsp dried basil
2 oz Cheddar cheese, grated
4 oz walnuts, chopped
salt and pepper
- First make the stuffing.
- Heat the oil in a saucepan, add
the onion and garlic and cook for 10 minutes, stirring.
- Add the rice, bay leaf and half of
the tomato juice.
- Cover and simmer for 40 minutes,
or until the rice is just tender.
- Discard the bay leaf.
- Stir in the basil, cheese and
walnuts, and season to taste with salt and pepper.
- Fill in the peppers with heaped
spoonfuls of the stuffing and place in a greased casserole dish.
- Pour the remaining tomato juice
around the peppers and bake in a preheated oven, 350F, gas mark 4,
for 35-40 minutes.
- Garnish with a generous amount of
Parmesan shavings and serve immediately.
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