Like most of our recipes, Baked Bell Peppers is based on a recipe for two but can be scaled up quite easily for 4 or 6 people (or even more).
Peppers seem to be available all the year round in our local supermarket but the price varies quite a lot according to the season.
We had spent some time looking for a vegetarian stuffed pepper recipe that we liked and were pleased when we found this one, not too difficult and tasty to eat.
When I first came across this recipe it used Parmesan cheese which is always made with animal rennet and not suitable for vegetarians. There are other tasty hard cheeses that are made with vegetarian rennet that work just as well.
To make 2 servings:
1 Yellow Bell Pepper
1 Red Bell Pepper
1/2 medium sized Onion
1 clove Garlic, chopped
60ml Dry White Wine
20ml Tomato Puree
100g Long Grain Rice
5ml chopped fresh Basil
30ml chopped fresh Parsley
20g grated hard cheese
About 375 KCal per serving
The calorie count for these baked bell peppers is probably overstated as the alcohol in the wine will cook off. It certainly adds to the aroma in the kitchen, anyway.
Melt the butter in a large pan and stir in all the ingredients except the peppers, cheese and the parsley. Bring the mixture to the boil and then let it simmer, covered, for about 20 minutes, giving it an occasional stir. It should thicken up as the rice swells. Take it off the heat, stir in 2/3 of the parsley and let it cool.
While the other ingredients are cooking prepare the peppers by halving them lengthways and removing the seeds and the membranes.
Fill the pepper ‘boats’ with the mixture and then top off with the grated cheese. Place them on a greased baking tray and place in a hot oven for 30 minutes. Sprinkle on the remainder of the parsley and serve.
If you want to scale this recipe up to cater for more servings take care to increase the rice and the stock in proportion to the number of peppers that you want to cook otherwise you may end up with too much or too little stuffing for the number of peppers. The other ingredients are less critical and can be varied to taste.