Method
Ingredients
Ingredients
- 150g Tilda Basmati & Wild Rice
- 3 large peppers, green yellow or red
- 75g mushrooms, wild or button
- 2 garlic cloves, crushed
- 2 tbsp olive oil
- 50g anchovies, tinned
- 6 sun-dried tomatoes, soaked and sliced
- 3 tbsp pine nuts
- 75g gruyere cheese, grated
- Salt and pepper, to season
Method
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Halve and core peppers. Blanch in boiling water for 3 minutes then drain.
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Preheat oven to 190°C, Gas Mark 5. Cook rice according to pack instructions.
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Meanwhile, slice and sauté mushrooms and garlic in olive oil, with oil from the anchovies for 5 minutes.
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Chop anchovies and mix in with sliced tomatoes and pine nuts.
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Stir in rice when cooked, check seasoning and spoon into pepper shells.
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Sprinkle over cheese and bake for 20-25 minutes.
