Dad's Made-up Stuffed Peppers

A recipe Dad make up after being inspired by Rick Stein in Greece and I tried to write down while he still remembered it.

One whole pepper per person

Long grain rice

Toasted almonds

Parsley, fresh chopped out of the garden

Sundried tomatoes, chopped

Dried Italian mixed herbs

Sultanas

Toasted buckwheat (buck-beak)

Salt and Pepper

Olive oil

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Cook the rice as per normal.

Prepare the peppers by chopping off the top and taking out the seeds.

Put the slightly cooled rice into a big bowl and add alll the remaining ingredients until it tastes good.

Stuff the peppers with the rice mix. Put the lids back on and place on a baking tray, before going in, drizzle with olive oil and season again with salt and pepper.

Bake at 180C for 25 mins or until the peppers are soft. Yum!

You could have this quite easily as a vegetarian main with a green salad alongside, with perhaps a balsamic dressing.

We've also had this as a side to Chicken Schnitzel, with some broccoli.