Rice Stuffed Peppers

Issue-1-Dinner-Date-copy

 

INGREDIENTS

1 1/3 cups of Basmati rice

2 1/2 cups of water

12 mini peppers (all colours, tops off, cleaned whole)

1 cup carrots, chopped

1 cup celery, chopped

1 cup onion, chopped

3 garlic cloves, chopped finely

5 tbsp vegetable oil

1 sprig of thyme

salt and pepper

2 cups of shredded gouda cheese

 

INSTRUCTIONS:

Preheat oven to 350°F.

In a large sauce pot add 2 tablespoons of the oil, sauté the onions, carrots and celery on medium heat for 5 minutes. Add garlic, thyme, salt and pepper. Cook until onions are transparent. Add the last 3 tablespoons of oil and then the rice. Mix with wooden spoon until all rice is covered with oil. Add in the water. Bring to a boil, turn heat off and cover with lid. When all liquid is absorbed, remove rice. Once all liquid is absorbed and rice is cooked, set aside to cool until comfortable to touch.

Spread the peppers on a tray and spoon in rice to the top of each pepper. Add cheese and bake for 10-15 minutes or until cheese is melted.

Serve all 12 on a single platter and place in the centre of your table for a beautiful display.