This is one of my favourite recipes to do when I have leftover rice or risotto. Incredibly healthy, a delicious vegetarian dish that can be made vegan by omitting the egg and cheese. Served with a mixed greens salad, it is quite close to perfection!
4 people made this
2 tablespoons olive oil
1 leek, finely chopped
1 courgette, finely chopped
310g cooked rice (long grain or basmati)
70g frozen peas, defrosted
3 tablespoons grated cheese
3 tablespoons chopped fresh parsley
salt and pepper, to taste
1 egg, lightly beaten
2 slices white bread, soaked in milk
3 large red peppers, tops removed and seeded
Method Prep:15min › Cook:1hr › Ready in:1hr15min
Preheat oven to 180 C / Gas 4.
Heat olive oil in a frying pan over medium heat. Add leek and courgette and cook and stir for a couple of minutes, until tender. Transfer to a large bowl and mix in rice, peas, grated cheese, parsley, and season with salt and pepper.
In a separate bowl, mix lightly beaten egg with previously soaked slices of bread. Add to rice mixture. Stuff peppers, cover with pepper tops and arrange in a deep baking dish. Pour in 230ml water.
Bake for 1 hour in the oven, until stuffing is cooked and slightly browned. May be served hot or cold.