|Boiled long grain rice||8 Ounce (225 gram)|
|Butter||2 Ounce, melted (50 gram)|
|Tomatoes||2 , skinned and chopped|
|Hard boiled eggs||4 , chopped|
|Lovage seed||9 , ground|
|Chopped chives||2 Tablespoon|
|Cheese||2 Ounce, grated (50 gram)|
Cut the tops off the peppers and scoop out the white pith and seeds.
Mix together the rice, butter, tomatoes, eggs, turmeric, lovage, chives, salt and pepper.
Use to stuff the peppers.
Arrange the peppers in a greased baking dish so they stand upright.
Sprinkle the tops with grated cheese, if using.
Bake in a preheated moderate oven (180°C/350°F, Gas Mark 4) for 20 to 30 minutes or until the peppers are tender.