Savory Stuffed Peppers
|Chopped parsley||1 Teaspoon|
|Onion||1⁄2 Small, finely chopped|
|Made mustard||1⁄4 Teaspoon|
|Butter||1⁄2 Ounce (15 Gram)|
|Green peppers||2 Medium|
|Streaky bacon rashers||2 , derinded and chopped|
|Single cream||4 Tablespoon|
|Cheddar cheese||2 Ounce, grated (50 Gram)|
|Long grain rice||2 Ounce, cooked (50 Gram)|
Cut the tops from the peppers and reserve; discard the seeds and cores.
Blanch in boiling salted water for 2 minutes, remove and drain.
Melt the butter in a saucepan, add the onion and bacon and fry until soft.
Remove from the heat and stir in the rice and cheese.
Beat the cream with the mustard, parsley and salt and pepper to taste, then stir into the rice mixture.
Pile this mixture into the pepper shells.
Replace the tops.
Place in a shallow ovenproof dish, cover with foil and cook in a preheated moderate oven, 180°C (350°F), Gas Mark 4, for 15 to 20 minutes.