1 (120g) packet golden savoury rice, such as Batchelors
2 spring onions, chopped
2 closed cap mushrooms, chopped
140g feta cheese, cubed
1 large handful grated Cheddar cheese
2 servings fresh salad
Add to shopping list
Turn this recipe into a shopping list you can print, email, view on your mobile or shop online. It's free! Powered by Whisk.com
Method Prep:15min › Cook:25min › Ready in:40min
Preheat the oven to 200 C / Gas 6. Halve the peppers lengthways. Keep on the stalks for decoration.
Scoop out the seeds from peppers and discard.
Take the crushed garlic (or garlic paste) and the chilli paste and smear them inside the the peppers, covering all of flesh.
Place peppers in the oven on a baking tray. Cook the golden savoury rice according to the instructions on the packet.
Heat a glug of olive oil in a frying pan over medium heat. Gently fry the onion and mushroom until soft and place them in to a large bowl.
Once rice is cooked, add it to the bowl of cooked spring onion and mushrooms and mix in.
Add the cubed feta to the rice mixture along with half of the grated Cheddar. Mix it all in together.
Take the peppers out of the oven when they are beginning to go soft. Spoon the rice and cheese mixture into the pepper halves, packing them tightly with the spoon. Sprinkle the remaining Cheddar onto the tops of each filled pepper and return them to the hot oven for 5 minutes.
Prepare a bed of salad on each plate, adding the remaining feta cubes to the salad. Dress the salad to taste.
Remove the pepper halves from the oven and place upon the beds of salad.
These were fantastic. Now, with a username like bac0n you may guess that vegetarian dishes aren't normally my thing but for these I am more than willing to make an exception. Tried them out in preparation for making dinner for family in a couple of days and I'm sure they will go down a storm. Thanks. - 16 Aug 2012