Stuffed Peppers

Ingredients

2 peppers (capsicums)
5 oz basmati rice
5 oz peeled tomatoes. chopped
1 large onion. chopped 1 large clove garlic, finely chopped
1large clove garlic, finely chopped
2 oz butter
2 eggs, whisked
2 Tbsps parsley, chopped

Method

Soak the rice for 30 minutes, then drain.
Place the rice in a large pan of water, bring to the boil and simmer for 10 minutes.
Meanwhile saute the onion and garlic until just starting to brown.
Drain the cooked rice and place into a large bowl.
Place the sauteed onion and garlic on 2 sheets of kitchen roll on a plate to drain.
Add the onion and garlic to the rice.
Add the chopped tomatoes
Add the whisked eggs and stir well.
Add the chopped parsley and stir again.
Cut the tops off the peppers and remove the seeds and membrane.
Fill with the stuffing mix.
Replace the tops and spray with olive oil.
Heat the oven to 180 degrees.
Spray the peppers with olive oil or drizzle olive oil over.
Place in oven for 40 minutes.

I developed this recipe as I had 2 peppers from the organic veg box goodie bag delivery and also had skinned frozen fresh tomatoes in the freezer.

The above amount of stuffing would do at least 3 peppers.

I have frozen the balance.