Spanish style stuffed peppers

Ingredients:
4 tbsp Olive oil
2 Onions finely chopped
2 Garlic cloves finely chopped
140 gm Spanish short grain rice
1tsp raisins
50gm Pine nuts
40gm Fresh Parsley finely chopped
1 tbsp Tomato puree dissolved in 750 ml hot water
4-6 Red and yellow peppers

Preheat the oven to 200c.Heat oil in a pan and add the onions and cook for 3 minutes.Add the garlic and cook for an additional 2 minutes or until the onion is soft but not brown.Stir in the rice , raisin and pine nuts until they are all coated in oil.Then add half the parsley and salt and pepper to taste.Reduce heat and simmer uncovered for about 20 minutes or until the rice is tender. Keep stirring to ensure that the rice does not stick to the bottom.Once all the water is absorbed, the rice will be soft. Add the remaining parsley and cool slightly.

While the rice is simmering, cut the top of each pepper and reserve. Remove the core and seeds off each pepper.Divide the stuffing equally among the pepper. Use cocktails to ensure that the tops of the pepper stay in place.Rub each pepper with olive oil and bake for about 20 minutes or until the peppers ate soft but not burnt.

The stuffed peppers are ready to be eaten.
Recipe copyright Parragon 2006(Terry Jeavons &co)