I’ve already made bread from the book today but that’s only because I was stuck in house all day! This was today’s actual planned dish from the vegetable chapter
4 green peppers halved lengthways and seeded
1 onion chopped
4oz bacon chopped
4 tomatoes skinned and sliced
4oz rice boiled
4 tbsps cheddar grated
Quarter pint stock
Put the halved peppers in an ovenproof dish. Lightly fry the onion and bacon in 1oz butter until golden brown. Add the tomatoes, cooked rice, seasoning and half the cheese. Mix the rest of the cheese with the breadcrumbs. Put the bacon stuffing into the peppers and sprinkle with the breadcrumbs. Pour the stock round the peppers, top each with a knob of butter and cook at 180 for 15-20 minutes or until the peppers are just cooked.
Recipe does specifically say green peppers but pretty sure any colour can be used! I did use green to stick exactly to the recipe. Got to say am not the biggest fan of peppers, I think the only dish I’ve used peppers in lately is a stir fry, so this was a nice change. I halved this and I would say was enough for dinner, think my husband disagreed! So you could have this as a side dish if you have a bigger appetite!!
So this was surprisingly filling, and pretty delicious too. I did try making stuffed peppers years ago and not being that impressed, but I think what helped with these was the stock in the oven dish. That would’ve helped cook the peppers so they were nice and soft. Then the breadcrumbs added a nice bit of crunch. So many ways you could adapt this one; add some herbs, different cheese, more veg or omit the bacon. Overall a tasty dinner for during the week.