Stuffed Peppers with Walnuts and Cheese
- Serves 12
- 450g Tilda Easy Cook Long Grain Rice
- 12 green peppers
- 50g butter
- 2 tbsp olive oil
- 2 large onion, chopped
- 3 garlic cloves
- 1 litre vegetable stock
- 4 eggs, hard boiled, peeled and chopped
- 200g gruyere cheese
- 150g walnuts, chopped
- 4 tbsp fresh parsley
- 4 tbsp fresh oregano
- 12 x 30g slices mozzarella cheese
- 6 tbsp parmesan cheese, grated
- Salt and pepper, to season
- Ratouille, to serve
Heat the butter and olive oil in a pan and fry the onion and garlic until soft.
Add the rice and cook for about 2 minutes.
Slice the lids from the peppers and deseed them. Parboil for 5 minutes, drain and reserve.
Chop the trimmings from the pepper lid and add to the rice with the stock. Cover and cook for 15 minutes.
Stir in the eggs, walnuts, gruyere, herbs and seasoning to taste.
Arrange the peppers in a buttered oven proof dish and fill with the rice mixture.
Top with a slice of mozzarella cheese and sprinkle with parmesan cheese.
Bake in a moderate oven for 20-30 minutes until heated through and the cheese is golden brown.
Serve on a bed of ratatouille.