Ingredients:
1 large pepper per person
25 g. peas
handful of mushrooms
50 g. rice
1 Tbsp. Cream Cheese
3-4 meatballs (or veggie balls) optional
olive oil
Slice the top off the pepper, and cut in half lengthwise if it will not stand upright of its own accord. Remove all pith and dice a good bit of top. Put aside.
In a small-medium pan, boil the rice for 10 minutes. Add the peas after 4 minutes. When ready drain and return to pan.
Mix the cream cheese, mushrooms, and meatballs into the rice and peas.
Place pepper on a baking tray, drizzle with olive oil, and stuff with mixture. Drizzle again.
Place baking tray on middle shelf of oven preheated to 190 C for 20-30 minutes. The longer they are cooked, the crispier the rice becomes.
Enjoy!
-Juliet
Peoplewhoeat's Weblog 
[…] — Tags: Blogs, Food, Recipe — peoplewhoeat @ 4:53 pm Our dear Juliet, who brought you Stuffed Peppers, Profiteroles, and Banana Chocolate Chip Cookies has started her own cooking, baking and crafting […]
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