Stuffed peppers.
One pepper per person. Small sharp knife cut down and round into the top, ease off the tops and keep, To remove the seeds and pith from the inside of the peppers I use the small end of a melon baller.
Boil up enough rice, cook in the bag is good,.. enough rice to fill half the peppers mix with the same quantity of shrimps,or small prawns.and finely chopped mushrooms and chopped spring onion tops, stuff pepper with the mixture. then layer the top with cheese of your choice, grated, place the top back on the pepper, like a hat and bake in the oven at gas mark 4 for 45 minutes.
serve with chopped lettuce, grapes and cherry tomatoes on the side with a vinegarette dressing.
for vegetarians leave out the shrimp prawns and use sauteed hazel nuts or cashew nuts.
Cristine Jennifer Shye. B/L. B/Acc