Stuffed Peppers

Method

Cut a slice off the top of each pepper. Remove the center core and seeds.

Brush each pepper on the outside with the olive oil and then stand the peppers upright in an ovenproof dish.

Melt the butter in a saucepan and fry the chopped onion and garlic gently until soft.
 
Add the tomatoes, rice, parsley, salt and pepper and combine.

Pile the mixture into the pepper shells.

Top each pepper with grated cheese.

Bake for 30-40 minutes in a pre-heated oven at Gas Mark 4 (350°F/180°C) until the peppers are tender. Serve hot.

Note: Chopped mushrooms can replace some of the tomatoes in the mixture and the addition of a beaten egg will give a firmer filling.