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Stuffed Capsicums (Red Peppers)
Preheat the oven to moderate 350F, 180C
Serve with a large mixed green salad to make a complete meal.
2 large red peppers
1 cup cooked brown rice
1 Tbsp. olive oil
1 onion, finely chopped
2 cloves garlic, minced
1 tomato, finely chopped
½ cup grated cheddar cheese
¼ cup finely grated Parmesan
¼ cup chopped fresh basil
¼ cup chopped fresh parsley
Cut the red peppers in half lengthways
Heat the oil in a pan, add the onion and cook for 5 – 8 minutes, or until golden.
Add the garlic to onions and cook for 1 minute.
In a bowl mix together rice, tomatoes, cheeses, basil and parsley, and onion and garlic.
Spoon mixture into the red pepper shells and place on a baking tray or glass casserole dish.
Bake for 30 minutes, or until red peppers are soft and the filling is golden brown.
