CHEESE-STUFFED PEPPERS

Preparation Method :

• Heat the oven to 180° C/350° F/gas 4. Heat the butter and oil in a large pan over medium heat and fry the onions and garlic until soft.
• Add the rice and cook, stirring for about 4 minutes.
• Meanwhile slice the lids from the peppers and seed them. Parboil the peppers for 10 minutes. Then drain them.
• Meanwhile, chop the uncooked trimmings from the lids and add these to the rice.
• Add the stock to the rice, stir once, cover and cook for 15 minutes, adding more stock as necessary for the larger quantity of rice.
• Peel and chop the eggs and add these to chopped Cheshire cheese, walnuts, freshly grated Parmesan, parsley and oregano to the rice and season to taste.
• Arrange the peppers in a greased baking dish in which they fit comfortably.
• Fill with the stuffing and top with the slices of Mozzarella. Bake for 30 minutes.