Method
Ingredients
Ingredients
- 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
Method
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Heat the butter and olive oil in a pan and fry the onion and garlic until soft.
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Add the rice and cook for about 2 minutes.
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Slice the lids from the peppers and deseed them. Parboil for 5 minutes, drain and reserve.
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Chop the trimmings from the pepper lid and add to the rice with the stock. Cover and cook for 15 minutes.
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Stir in the eggs, walnuts, gruyere, herbs and seasoning to taste.
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Arrange the peppers in a buttered oven proof dish and fill with the rice mixture.
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Top with a slice of mozzarella cheese and sprinkle with parmesan cheese.
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Bake in a moderate oven for 20-30 minutes until heated through and the cheese is golden brown.
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Serve on a bed of ratatouille.
