Oven Temperature: 220ºC/435ºF/Gas 7
Cooking Time: 30 - 45 minutes
Quantity: Serves 4
70g (3 oz) rice
1 stock cube
2 cloves garlic
1 tbsp olive oil
25g (1 oz) parsley
Small tin of beans - e.g. butter beans
6 sundried tomatoes, chopped
1) Cook rice in boiling water with stock cube. Drain.
2) Chop onion and garlic and fry in oil for about 5 minutes until soft.
3) Chop one of the peppers, and put it in a bowl with the drained rice, cooked onion, parsley, beans and tomatoes.
4) Cut the tops off the remaining 4 peppers (or cut them in half lengthways) and scoop out the seeds. Stuff each pepper with the rice filling.
5)Put the peppers onto an oven tray and cook for at least 30 minutes at 220ºC/435ºFuntil peppers are soft.
© Cherry 2012. Questions, comments & corrections welcome. Email Cherry at Parsleysoup.