STUFFED PEPPERS WITH BROWN RICE

Preparation Method :

• Cook the rice in the boiling salted water for 30 minutes or until the rice is tender and all the water has been absorbed.
• Remove from the heat and gently fold in all of the tomatoes, onion, pine nuts and raisins.
• Fold in most of the cheese, reserving a little for the topping, then fold in the parsley, cinnamon and salt and pepper to taste.
• Stand the peppers upright in a baking dish, cutting a small slice off the bottoms if necessary.
• Divide the filling equally between the peppers, sprinkle the top with the reserved cheese and then replace the lids.
• Pour the stock or water into the dish and cover with foil.
• Bake in a preheated moderately hot oven for 30 to 40 minutes until the peppers are tender.
• Serve hot or cold according to taste.