Stuffed Peppers

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Method

  1. Half the peppers or slice the tops off the peppers and put to one side. Remove the seeds and rinse.
  2. Place the oil, garlic and pine nuts into in a large microwave proof dish and stir together. Cook on HIGH MICROWAVE for 2 mins.
  3. Add rice and hot stock. Cover and cook on HIGH MICROWAVE for 12 mins.
  4. Allow to cool slightly and then stir in the spring onions, cherry tomatoes, mozzarella, gorgonzola, parsley and basil. Season well.
  5. Spoon the stuffing into the peppers and arrange them closely together in the ovenproof glass dish.
  6. Cook on CONVECTION 200ºC + GRILL 2 + LOW MICROWAVE for 10 mins.
  7. Place tops back on peppers and cook on CONVECTION 200ºC + GRILL 2 + LOW MICROWAVE for a further 5 mins.

Course
Dinner

Dish
Oven proof glass dish

Oven accessory
Wire shelf in lower position

Model
NN-CF750WBPQ, NN-CF760MBPQ, NN-CF778SBPQ, NN-CF771SBPQ

  • 3 red and 3 yellow peppers. (Halved or tops cut off)
  • 1tbsp olive oil
  • 2 garlic cloves, crushed
  • 150g long grain rice
  • 450ml hot vegetable stock
  • 1 bunch spring onions, sliced thinly
  • 50g (2oz) pine nuts
  • 100g (4oz) cherry tomatoes, halved
  • 100g (4oz) mozzarella, diced
  • 100g (4oz) gorgonzola or any blue cheese, diced
  • Handful each of parsley and basil, finely shredded