Use rice and herbs as the stuffing in place of meat.
Recipe courtesy of "The Illustrated Kitchen Bible: 1,000 Family Recipes from Around the World" by Victoria Blashford-Snell, copyright 2008. Used by permission of Dorling Kindersley Limited. All rights reserved.
| 4 red bell peppers | 1 tbsp fresh lemon juice | |
| 1/2 cup basmati rice | salt and freshly ground black pepper | |
| 1 tbsp chopped parsley | olive oil, for drizzling | |
| 1 tbsp chopped chives | 2/3 cup vegetable stock or water | |
| 1 tsp chopped thyme | freshly grated Parmesan, for serving |
Cut the top off each pepper. Scoop out the seeds. Boil the rice in salted water for about 20 minutes, or until tender, then drain. Stir the herbs and lemon juice into the rice and season with salt and pepper.
Preheat the oven 325°F (160°C). Bring a large saucepan of salted water to a boil. Add the peppers, and cook for 2–3 minutes. Drain well and stand the peppers in an oiled baking dish.
Fill each pepper with the rice mixture. Place the tops on and drizzle with oil. Pour the stock into the dish. Cover with foil, and bake for 1 hour, or until tender. Serve hot, with the cheese on the side.