Bacon & Rice Stuffed Peppers
Sweet bell peppers stuffed with bacon, garlic, tomatoes, rice and cheese.
Yield
4 servingsPrep
10 minCook
30 minReady
40 minIngredients
| Amount | Measure | Ingredient | Features |
|---|---|---|---|
| 4 | each | sweet bell peppers |
*
|
| 3 | tablespoons | olive oil |
|
| 100 | grams |
bacon
chopped |
|
| 100 | grams |
shallots
chopped |
|
| 1 | clove |
garlic
chopped |
|
| 2 | each |
tomatoes
chopped |
|
| 50 | grams |
rice, cooked
Camargue red |
|
| 3 | tablespoons |
parsley leaves
chopped |
|
| 1 | teaspoon | chili powder |
|
| 1 | x |
salt and black pepper
to taste |
*
|
| 100 | grams |
cheddar cheese
grated mature |
|
| 100 | millilitres |
vegetable stock
hot |
|
Trans-fat Free
Directions
Preheat the oven to 180º C, gas mark 4.
The get a large, shallow oven proof dish.
Cut the peppers in two and take out all of the seeds.
Heat 2 tbsp of oil in a frying pan and sauté the bacon bits, shallots and the garlic for 4 minutes until the shallots are soft.
Take the pan from the heat.
Add and stir in the cooked rice, tomatoes, chopped parsley, chilli powder and seasoning.
Scoop the mixture into the half peppers and put these in the oven proof dish.
Sprinkle the grated cheese over the peppers and drizzle over the remaining olive oil.
Pour the stock into the bottom of the dish and cover with foil.
Bake in the oven for up to 30 minutes. The peppers are done when they are tender.
Serve with fresh salad
Comments
Nice recipie