Baked stuffed peppers

Ingredients

• 4 large bell peppers
• 1 cup cooked rice
• 1/2 onion, chopped
• 2 garlic cloves, chopped
• 1 tomato, peeled and chopped
• 1/2 cup sweet corn (optional)
• 1/2 cup peas (optional)
• 1 tablespoon olive oil
• Salt and pepper to taste
• Grated cheese (optional)

Step-by-step preparation

1. Preheat the oven to 180 °C.
2. Cut the tops off the peppers and remove the seeds and membranes. Set the peppers and tops aside.
3. In a frying pan, heat the olive oil over medium heat and sauté the onion and garlic until golden.
4. Add the chopped tomato and cook for a few minutes until soft.
5. Add the cooked rice, corn and peas, if using. Mix well and season with salt and pepper.
6. Fill the peppers with the rice and vegetable mixture and put the tops back on.
7. Place the stuffed peppers in a baking dish and bake for about 30–40 minutes, until the peppers are tender and the filling is hot.
8. If you like, sprinkle some grated cheese over the peppers and bake for a few more minutes, until melted and golden.
9. Serve the stuffed peppers hot, with a green salad if you like.