94
Nutty peppers
Serves 4
Ingredients:
125 g (4
1
/
2
oz) long grain brown
rice
4 large red or green peppers
25 g (1 oz) hazelnuts
25 g (1 oz) flaked almonds
225 g (8 oz) tomatoes, chopped
75 g (3 oz) Cheddar cheese,
grated
40 g (1
1
/
2
oz) Parmesan cheese,
grated
25 g (1 oz) sultanas
1 tsp mustard
1
/
2
tsp dried basil
1
/
2
tsp dried oregano
1 tsp turmeric
Salt and pepper
Method
1. Place the rice in a solid container and cover
with approximately 900 ml (1
1
/
2
pints)
boiling water. Steam for 12 minutes at 120°C
or 20 minutes at 100°C.
2. Meanwhile, prepare the peppers by removing
the tops and cutting out the stalk (reserve to
use as a lid). Scoop out the seeds.
3. Place the nuts on a sheet of foil and brown
under a hot grill, turning frequently. Remove
from the grill and roughly chop.
4. Combine the tomatoes with the drained rice,
nuts, cheeses, sultanas, mustard, herbs,
turmeric and seasoning in a large bowl. Stuff
the peppers with the rice mixture, pressing
down well. Place the lids on the peppers and
stand on a perforated tray.
5. Cook the peppers at 120°C for 5 minutes or
at 100°C for 10 minutes.
Tip
Use green peppers for a slightly bitter
taste, and red or yellow peppers for a
sweeter flavour.
