Type of cooking:
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Preparation time: 25 minutes
Cooking time: 20 minutes
Ingredients (for 4 people) :Method: Preheat the oven to 200oC, gas mark 6.
Halve 4 of the peppers lengthways, de-seed and place on a large baking tray.
Cook the rice in boiling water according to pack instructions and drain.
Meanwhile, fry the onion in 1 tbsp oil for 5 minutes.
Finely dice the remaining pepper and add to the onions with the courgette and cook for 2-3 minutes.
Stir in the tomatoes and season well. Cook for a further 5 minutes.
Stir the rice into the vegetable mixture and spoon into the halved peppers.
Top with the breadcrumbs and bake for 15-20 minutes until browned.
Serve with a fresh green salad.
Tips: For a non-vegetarian option, stir in some diced ham, salami or cooked chicken before spooning into the pepper shells.