Peppers stuffed with Rice

These are an interesting and easy side dish and are a good use for left-over rice, mayby serve them as an accompaniment at a Summer BBQ.

Ingrediedients
Some left over Rice

Basic Italian Tomato Sauce

Grated Cheddar Cheese
Parmesan Cheese, Grated
Some Pine Nuts
Seasoning

Method

Slice off the tops as above, and put the peppers in boiling water for three minutes, then drain.

Meanwhile

Mix together tomato sauce with the rice and grated cheddar, season, put some grated Parmesan and pine nuts on top, put the peppers lid back on put about a cm of water in to their container. With a brush 'paint' over the peppers with olive oil and cover the baking dish with foil and put in an oven for about thirty minutes. Take the foil off for the last ten minutes, they shouldn't be blackened and retain structure.

Tip if the pepper won't stand up properly take a fine slice off the bottom.