5oz/140g/ 3/4 cup of long grain white or brown rice
4 large red bell peppers
2tbsp of olive oil
1 garlic clove, chopped
4 shallots, chopped
1 celery stalk, shopped
3tbsp of chopped, toasted walnuts
2 tomatoes, peeled and chopped
1tbsp of lemon juice
1 3/4 oz/50g/ 1/3 cup of raisins
4tbsp of freshly grated cheddar cheese
2tbsp chopped fresh basil
Salt and pepper
Fresh basil sprigs, to garnish
Lemon wedges, to serve
- Cook the rice in a pan of lightly salted boiling water for 20 minutes, if using white rice, or 35 minutes, if using brown. Drain, rinse under cold running water, then drain again.
- Using a sharp knife, cut the tops off the bell peppers and set aside. Remove the seeds and white cores, then blanch the bell peppers and reserved tops in boiling water for 2 minutes. Remove from the heat and drain well. Heat half the oil in a large skillet. Add the garlic and shallots and cook, stirring, for 3 minutes. Add the celery, walnuts, tomatoes, lemon juice, and raisins and cook for an additional 5 minutes. Remove from the heat and stir in the cheese, chopped basil, salt and pepper.
- Stuff the bell peppers with the rice mixture and arrange them in a baking dish. Place the tops on the bell peppers, drizzle over the remaining oil, loosely cover with foil, and bake in a preheated oven, 350F/180C, for 45 minutes. Remove from the oven, then garnish with basil sprigs and serve with lemon wedges.
Substitute ingredients as needed.