Stuffed peppers

I love my bell peppers. My mom used to pack some peppers (she cut them into nice strips) in lunch bags which I brought to school. Friends were always amused at my mix of red and yellow pepper strips.

"HOW do you eat that thing?!"

"Chomp chomp. Well, these are sweet, crunchy and refreshing. Plus my mom says they are rich in antioxidants..."

You don't argue with Mom. :D

Bell peppers' appeal is more than their stunning good looks. Packed with a good load of vitamin C and E, they boost the immune system and help keep the skin looking pretty and youthful.

This recipe calls for a light roasting of these peppers, leaving them sweet as always and juicy with a crunch. What's not to love!

I like how everything is neatly packed in the cavity. I made a vege-version here, but minced meat, shredded meat, ham or sausages can be added during the stir fry as well.

What?

• 2 bell peppers, halved and seeded
• 1/2 cup rice
• Water as needed
• 1 1/2 tsp salt
• 2-3 tsp black pepper
• White/black pepper, to taste
• Olive oil for frying
• 1 tbsp chopped garlic
• 1 onion, chopped
• 2 tsp soy sauce
• Vegetables (broccoli, carrots, corn)
• Mozzarella
• Dash of basil

How?

1. Cook rice in a rice cooker or over the stove with water, salt and pepper.
2. While rice is cooking, roast the peppers in the preheated oven at 200 degC for 15 minutes.
3. After the rice is cooked, heat up some olive oil in a frying pan and cook the garlic and onions until they begin to brown. Add the soy sauce and fry the vegetables together with the garlic and onions.
4. Spoon the cooked rice into the frying pan and stir until cooked through. Add in more pepper (white/black) to taste.
5. Mix in the mozzarella.
6. Spoon the rice mixture into the roasted halved peppers.
7. Place the peppers back into the oven for about 5-10 minutes.
8. Sprinkle with a dash of basil (or spring onions) before serving.