Food
Rice Stuffed Peppers
By Yankee Magazine|Jun 19 2004|
This is an easy dish to cook. Left over vegetables can be added to the mixture, and different vegetables can be used than those in he recipe if desired.
Yield
6 stuffed peppers
Ingredients
1 tablespoon olive oil
1 onion, diced
1 green bell pepper, finely diced
1 courgette, finely diced
8 button mushrooms, finely diced
1 tin diced tomatoes
1/2 cup red wine
1/2 tablespoon mixed dried herbs (thyme, oregeno, basil)
1/4 cup walnuts, chopped
2 cups rice, cooked
3 red bell peppers (cut in half length ways)
1/2 cup cheddar cheese
Instructions
Heat olive oil in a large wok or pan. Add the onion and saut
