Green Peppers Stuffed With Mediterranean Rice
|Rice||1 Cup (16 tbs) (Brand)|
|Water||2 1⁄2 Cup (40 tbs)|
|Tomato||1 Medium, chopped|
|Green onions||6 , chopped|
|Chopped pitted ripe olives||1⁄3 Cup (5.33 tbs)|
|Garlic||1 Clove (5 gm), minced|
|Olive oil||2 Tablespoon|
|Green peppers||3 Large, cut in half lengthwise|
|Water||2 Cup (32 tbs)|
|Grated parmesan cheese||1⁄4 Cup (4 tbs), grated|
Cook rice with water, 1 teaspoon salt and butter or margarine according to package directions.
Combine tomato, green onions, olives, garlic, olive oil and salt.
Cover and let stand while rice is cooking.
In a large saucepan, parboil green-pepper halves in a small amount of boiling salted water with 1/4 teaspoon salt approximately 5 minutes.
Drain peppers well.
Stir tomato mixture into hot cooked rice.
Fill pepper halves with hot-rice mixture, using about 2/3 cup for each.
Sprinkle with Parmesan cheese.