These stuffed red peppers make a tasty lunch or dinner. I have given my recipe below but you can add many of your favourite ingredients in addition to my suggestions.
2 large red peppers
4 cloves of garlic, peeled
2 tablespoons olive oil
salt and pepper
1 red onion, finely chopped
2 sticks of celery, finely chopped
4 medium ripe tomatoes, roughly chopped
1 courgette, cut into small cubes
50g frozen peas
100 g basmati rice
100g grated mozarella
Cut the red peppers in half lenthways and remove all the seeds and internal pith. Place cut side upwards on a baking sheet covered in foil. Put one of the peeled garlic cloves in each half and drizzle with olive oil. Season with salt and pepper and put into an 180C oven for about 20 minutes until the peppers have cooked through.
While the peppers are cooking prepare the filling:- in a frying pan or wok cook the onion for 5 minutes then add the celery,tomatoes and courgette. Cook for 15 minutes adding the peas after 10 minutes. Season with salt and pepper. Cook the rice in salted boiling water for 15 minutes until just cooked. Drain the rice and add to the pan of cooked vegetables.
Remove and discard the garlic cloves from the cooked red peppers and then using a large metal spoon take the filling and fill each of the peppers with as much as you can get in without breaking the peppers.
Serve hot either on their own or with other vegetables of your choice.