4 medium red or green peppers
225 g freshly cooked rice; (about 100g raw)
75 g mushrooms; sliced and cooked
50 g peas; cooked
100 g Lancashire cheese; grated *
1/2 teaspoon mustard; ready made
150 ml single cream
salt and freshly ground pepper
25 g butter
* or other white crumbly cheese
Yield: 4 servings
Cut tops off peppers. Remove inside seeds and fibres. Put peppers into a large saucepan of boiling water and simmer for 2 minutes. Carefully lift out peppers. Stand them upside down to drain on absorbent kitchen paper. Mix together rice, mushrooms, peas, mustard and cream. Season to taste. Stand peppers in a shallow ovenproof dish. Fill with cheese and rice mixture. Put a knob of butter on top of each pepper. Cover with aluminium foil. Bake at 180 C / 350 F / Gas 4 for 20 minutes.