INGREDIENTS
150g Tilda Easy Cook Basmati and Wild Rice
3 large peppers, green, yellow or red
75g wild mushrooms or button mushrooms
2 cloves garlic crushed
2 tablespoons olive oil
50g can of anchovies
6 sun-dried tomatoes, soaked and sliced
3 tablespoons pine nuts
75g Gruyere cheese grated
Salt and ground black pepper

METHOD
1. Halve and core peppers. Blanch in boiling water for 3 minutes then drain.
2. Preheat oven to 190°C, Gas Mark 5. Cook rice according to pack instructions.
3. Meanwhile, slice and sauté mushrooms and garlic in olive oil, with oil from the anchovies for 5 minutes.
4. Chop anchovies and mix in with sliced tomatoes and pine nuts.
5. Stir in rice when cooked, check seasoning and spoon into pepper shells.
6. Sprinkle over cheese and bake for 20-25 minutes.

Serves 3