Serves 2
2 large peppers
50g/2oz rice
1 tbsp olive oil
1 small onion, peeled and chopped
1 clove garlic, crushed
100g tinned chopped tomatoes
½tbsp tomato puree
dash of balsamic vinegar
tsp dried oregano
salt and pepper
50g Cheddar cheese, grated
Preheat oven to 190˚C/ Gas 5.
Cook rice in a pan of water until soft.
Halve the peppers, deseed them in place them in a roasting tray.
Fry the onion and garlic in the oil.
Add the tomatoes, puree, balsamic vinegar and oregano.
Stir in the cooked rice and season
Divide the rice mixture between the peppers and sprinkle over the grated cheese.
Cover with foil and place in oven for 20 minutes.
Remove foil and return to oven for 8 minutes until cheese has started to brown.
