Cheese and rice-stuffed pepper recipe - Gourmet Recipes, Cookery videos & Cookery Advice
Cheese and rice-stuffed pepper
Serves: 1 Prepararation time: Less than 30 minutes Cooking time: 10-30 minutes Difficulty level: Easy
Ingredients USA/Canada Metric
Stuffed juicy peppers with a rich cheese and leak sauce. Great with a green side salad.
1/2 1 tbsp 7 oz 1 oz 1 tbsp 1/2 1/2 3 fl oz 1 oz
1/2 1 tbsp 200g 50g 1 tbsp 1/2 1/2 100ml 50g
For the cheese and rice-stuffed pepper orange pepper olive oil basmati rice, cooked according to packet instructions edam, grated For the cheese and leek sauce olive oil onion, chopped leek, white part only, chopped double (heavy) cream edam, grated
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1. Preheat the oven to 200C/400F 2. Place the pepper half onto a baking sheet and drizzle with olive oil. Place the cooked rice into the pepper half, then top with the grated cheese. 3. Transfer to the oven and bake for 8-10 minutes, or until the pepper is softened and the cheese bubbling. 4. For the cheese and leek sauce, heat the oil in a frying pan and cook the onion and leek over a low heat for five minutes. 5. Add the cream and cheese and simmer gently for 3-4 minutes, until the cheese has melted. 6. To serve, place the stuffed pepper onto a plate and pour over the cheese and leek sauce.
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