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Stuffed Peppers 2


4 200 g mixed peppers
150 g brown rice
25 g butter
3 tomatoes; skinned and chopped
2 teaspoons tomato puree
2 teaspoons dried mixed herbs
salt and fresh ground black pepper
200 g natural yogurt
100 g mozzarella cheese

Yield: 4 servings

Blanch peppers in boiling water for 5 minutes. Cool in cold water. Cut in half lengthwise and remove core and seeds. Cook rice according to packet instructions. Stir in butter, tomatoes, tomato puree, half the mixed herbs and seasoning. Cook for 5 minutes. Pile mixture into peppers, place in a roasting tin with a little water, cover and bake at 180 C / 350 F / Gas 4 for 35-40 minutes. Gently heat yogurt and remaining herbs in a saucepan. Thinly slice mozzarella and cover pepper halves. Place under a hot grill until golden and bubbling. Serve with the yogurt sauce.




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