175 ml long grain white or brown rice
4 large red peppers
30 ml olive oil
1 garlic clove, chopped
4 shallots, chopped
1 celery stalk, chopped
40 ml walnuts, toasted & chopped
2 tomatoes, chopped
15 ml lemon juice
75 ml raisins
50 ml cheddar cheese, grated
30 ml fresh basil, chopped
salt & pepper to taste
In a large pan; cook rice in bowling water until tender, about 20 minutes. Drain, rinse under cold running water and drain again.
Using a sharp knife, cut tops off peppers and set aside. Remove seeds and cores. Blanch peppers and tops in boiling water for a few minutes. Remove from heat and drain well.
In a large skillet; heat half the oil. Add garlic and shallots and cook, stirring, for 3 minutes. Add celery, walnuts, tomatoes, lemon juice and raisins. Cook an additional 5 minutes. Remove from heat and stir in cheese, basil, rice and seasoning.
Stuff peppers with rice mixture. Place on baking dish. Place tops on peppers, drizzle with remaining oil. Loosely cover with foil and bake in preheated 350 F (180 C) oven for 45 minutes.
Serves 4