INGREDIENTS
450g Tilda Easy Cook Long Grain Rice
12 Green peppers
50g Butter
2 tbs Olive oil
2 Large Spanish onions, chopped
3 Garlic cloves, crushed
1 litre Vegetable stock
4 Eggs, hard boiled, peeled and chopped
200g Gruyere cheese
150g Walnuts, chopped
4tbs Fresh parsley and oregano each
12x 30g Slices Mozzarella cheese
6tbs Parmesan cheese, grated
Salt and freshly ground black pepper
Ratatouille to serve

Method
1. Heat the butter and olive oil in a pan and fry the onion and garlic until soft.
2. Add the rice and cook for about 2 minutes.
3. Slice the lids from the peppers and deseed them. Parboil for 5 minutes, drain and reserve.
4. Chop the trimmings from the pepper lid and add to the rice with the stock. Cover and cook for 15 minutes.
5. Stir in the eggs, walnuts, gruyere, herbs and seasoning to taste.
6. Arrange the peppers in a buttered oven proof dish and fill with the rice mixture.
7. Top with a slice of mozzarella cheese and sprinkle with parmesan cheese.
8. Bake in a moderate oven for 20-30 minutes until heated through and the cheese is golden brown.
9. Serve on a bed of ratatouille.

Serves 12