Once you've seen the picture, you'll demand the recipe, as we did. Here it is!

Makes six.

Ingredients:

• 6 peppers. (Bell pepper/capsicum)
• 2 cups long grain rice
• 1 large red onion, finely chopped
• 1 stick celery, finely chopped
• 3 tomatoes, finely chopped
• 6 mushrooms, finely chopped
• 4 cloves garlic, crushed
• 2 tablespoons tomato puree
• 1 glass dry white wine
• 3 litres veg stock
• 1 tablespoon dried mixed herbs
• 1 tablespoon dried parsley
• 1 tablespoon chopped oregano
• 1 chopped chilli pepper (Optional)
• Salt and pepper to taste
• 3 tablespoons olive oil

Preparation:

• Preheat oven to 190°C (=375F).
• Cut the tops off six peppers. Cut out seeds and white inner pith.
• Sprinkle with 1 tbsp olive oil and season with salt and pepper. Roast upside down for 10 mins. Remove from the oven and allow to cool.
• Meanwhile, add remaining olive oil to a large, medium heated, frying pan, add finely chopped onion, celery, mushrooms and crushed garlic. Stir fry until onion softened.
• Add chopped chilli and tomatoes and cook for further three minutes until tomatoes begin to break down.
• Add rice and stir until all grains are well coated.
• Add white wine and allow to boil for two minutes to evaporate alcohol.
• Stir in tomato puree and half the stock. Add herbs and reduce heat to simmer.
• As stock reduces, top up with remaining stock (reserving a cup) until rice has absorbed most of the liquid and is almost cooked through. Season to taste.
• Remove from heat and scoop into cooked peppers.
• Place stuffed peppers into an ovenproof dish and put pepper tops on. Season outside of peppers.
• Pour the remaining cup of stock into the base of the dish and return to the oven for 20- 25 minutes. Peppers should be softened and have a visible charring to skin.
• Remove and serve with a Greek salad or sliced meats.

Also delicious cold as a lunchtime treat.

Freewayriding

23.03.20 Front Page

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