How to: cook roasted stuffed peppers

As I've been teaching myself to cook I've also tried to learn things that Craig (the lovely vegetarian in my life) can eat too. I was struggling to think of something that would suit a veggie Sunday roast (that wasn't nut roast - far too Christmassy!) and saw pictures of stuffed veg online. Mmm.

Stuffed peppers are SUPER easy and tasty and good. Here's the recipe. 

You need:

• peppers
• an onion
• a garlic clove
• mushrooms
• white rice
• vegetable stock
• mozzarella

(I basically just put this together from stuff that was in my fridge - as long as you've got rice and some veg stock then you can wing it from here, I think!).

First dice the onion and garlic and fry them in a pan. Then add the chopped mushrooms (I added a bit of pepper because I thought it would be fun to stuff a pepper with pepper. I need to get out more). Let this all simmer in olive oil at a low heat for a little while.

Chop the top off your peppers (put the tops to one side) and clean out the seeds. Pop them in the microwave for five minutes - this will get them all soft and nice. 

While the peppers are microwaving make up some vegetable stock and rice, and mix this with the fried onion & mushroom combo. Then stuff the peppers with the rice mix, add a layer of mozzarella on top and pop them in the oven for 15 minutes. I had been roasting potatoes at the same time, so I just put the peppers on the same tray, but otherwise you want your oven heated to 180 degrees.

Serve with the tops (and stalks) on, with roasted vegetables... yum. 

Craig said "they are tremendously tasty". That's good enough for me.