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)
We had spent some time looking for a vegetarian stuffed pepper recipe that we liked and were pleased when we found this one.
The recipe uses parmesan cheese and it can be hard to find this made with vegetarian rennet. Any tasty hard cheese can be used instead.
To make 2 servings:
|1 green bell pepper||30|
|1 red bell pepper||32|
|15g (1/2oz) butter||108|
|1/2 medium onion, chopped||32|
|1 clove garlic, chopped||4|
|60ml (1/4 cup) dry white wine||40|
|20ml (1tbsp) tomato puree||9|
|20ml (1tbsp) tomato puree||40|
|100g (3 oz) long grain rice||365|
|5ml (1 tsp) chopped fresh basil||1|
|30ml (2 tbsp) chopped fresh parsley||4|
|20g (1oz) grated parmesan cheese||122|
Less than 400 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 parmesan. 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.