Green Peppers With Brown Rice And Walnut Stuffing
|Green peppers||4 , seeds removed|
|Onion||1 , peeled and chopped|
|Garlic clove||1 Large, crushed|
|Brown rice||2 Ounce (50 Gram)|
|Tomato juice||3⁄4 Pint (450 Milliliter)|
|Dried basil||1 Teaspoon|
|Walnuts||4 Ounce, chopped (100 Gram)|
|Freshly ground black pepper||1|
|Cheese||2 Ounce, grated (50 Gram)|
1 From the top of each green pepper, cut a small slice off and reserve.
2 Core the pepper, rinse and dry.
3 Grease a casserole.
4 Preheat the oven to 350°Fahrenheit (180°c / Gas Mark 4)
5 In a saucepan, Heat the oil.
6 Add in the onion and garlic and cook, for about 10 minutes stirring occasionally.
7 Stir in the rice, bay leaf and half the tomato juice.
8 Simmer, covered for 40 minutes, or until the rice is tender.
9 Remove the bay leaf and discard.
10 Add in the basil, walnuts and seasoning to the mixture.
11 Use the rice mixture to fill the peppers.
12 Arrange in the prepared casserole.
13 Sprinkle with the grated cheese.
14 Replace the sliced-off tops of the peppers to form lids.
15 Pour the remaining tomato juice around the peppers.
16 Bake for 30-40 minutes until cooked.
17 Serve hot.