Cheesey Red Pepper Recipe. Easy and illustrated instructions.

Cheesey Red Peppers
Recipe

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Cheesey Red Peppers Recipe

Click picture to enlarge

This Cheesey Red Pepper recipe is very tasty, it's also very versatile. Serve both halves of the filled pepper as a main meal with some vegetables.

It can also be served as a starter - one half of the filled pepper per person. It's easy to make and easily sizes from 1 person to 10.

KEY POINTS

Preparation Time:	10 mins	Cooking Time:	35 minutes
How Difficult	Easy	Freeze?	No
	Servings	2

INGREDIENTS

Metric	Imperial
2 medium red peppers	2 medium red peppers
50 g long grain rice (see 1st picture description below)	2 oz long grain rice (see 1st picture description below)
125 g Cheddar cheese	4 1/2 oz Cheddar cheese
1 large egg	1 large egg
1 desert spoon olive oil	1 desert spoon olive oil
3/4 teaspoon English mustard	3/4 teaspoon English mustard
1/2 tablespoon vegetarian Worcestershire Sauce	1/2 tablespoon vegetarian Worcestershire Sauce
1/2 small onion	1/2 small onion
Salt - couple of pinches	Salt - couple of pinches
Pepper	Pepper

CLICK ANY PICTURE BELOW TO ENLARGE IT

Put the oven on to preheat at 190°C / 375°F or Gas Mark 5. Study the instructions for cooking the rice. It's likely that it can be started cooking at the same time as the red peppers are put on to cook (next step).

Most types of rice are OK for this recipe, we used a mixed American Long Grain and Wild rice as an experiment. See the picture on the left. It was very tasty and we would recommend this.

Cut the red peppers in half, cut out the central white pith and seeds. Drizzle with a tablespoon of olive oil and scatter lightly with salt and pepper.

Place in the preheated oven at 190C / 375F or Gas Mark 5. Cook the red peppers for 15 minutes to soften them up.

When the rice is cooked drain away the water, rinse it in very hot water and place in a mixing bowl.

Grate the cheese, chop the onions, lightly beat the eggs. Then mix the cheese, onions, eggs, rice, Worcestershire Sauce and mustard all up in a bowl.

When the red peppers have cooked for 15 minutes remove them from the oven and drain them of any pepper juices.

Fill each of the pepper halves with the mixture from the bowl and replace in the oven for another 15 minutes.

Turn on the grill to a medium heat. When the filled peppers have cooked in the oven, put them under the grill for two minutes to brown the cheese.

Serve two halves with vegetables as a main meal or one half as a starter.

SEE MORE VEGETARIAN RECIPES

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Click here for a low fat, low salt
version of this delicious recipe.