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  Grated cheese 6 Ounce
  Butter 2 1⁄2 Tablespoon
  Onion 1
  Salad oil 1 Tablespoon
  Rice 2 Cup (32 tbs)
  Stock 4 Cup (64 tbs)
  Sweet peppers 4 Large
  Garlic 1 Clove (5 gm)

Fry chopped onion and garlic in oil, add the rice and stir till well coated with the oil.
Add stock, bring to the boil and simmer till rice is half tender.
There will be some liquid.
Grease a baking dish.
Cut the peppers in half lengthwise, remove pips and white parts.
Place side by side in dish and fill with rice which has been mixed with butter and cheese.
Put into a medium oven for about 15 minutes.
The rice can be covered with aluminium foil to keep it softer.

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