Mediterranean Rice Stuffed Peppers

Serves 3

Ingredients

  • 150g Tilda Basmati & Wild Rice
  • 3 large peppers, green yellow or red
  • 75g mushrooms, wild or button
  • 2 garlic cloves, crushed
  • 2 tbsp olive oil
  • 50g anchovies, tinned
  • 6 sun-dried tomatoes, soaked and sliced
  • 3 tbsp pine nuts
  • 75g gruyere cheese, grated
  • Salt and pepper, to season

Method

  1. Halve and core peppers. Blanch in boiling water for 3 minutes then drain.
  2. Preheat oven to 190°C, Gas Mark 5. Cook rice according to pack instructions.
  3. Meanwhile, slice and sauté mushrooms and garlic in olive oil, with oil from the anchovies for 5 minutes.
  4. Chop anchovies and mix in with sliced tomatoes and pine nuts.
  5. Stir in rice when cooked, check seasoning and spoon into pepper shells.
  6. Sprinkle over cheese and bake for 20-25 minutes.