Ingredients

4 large

red, green or yellow peppers

165g

brown rice

60ml

white wine

75g

currants

50g

pine nuts

4tbsp

freshly grated Parmesan cheese

3 tsp

organic Herbes de Provenace

pinches

of perfect salt

A very attractive vegetarian dish that has rich colours as well as flavours.

Tasty on their own, simple to make and the low in fat

Method

Cut off tops of peppers, remove seeds and place in shallow glass baking dish filled with 2cms of water. Microwave for 3 minutes and set aside to cool. Alternatively put them in a lidded dish with the water in the oven for 10 minutes.
In a saucepan, combine rice with 225ml water. Bring to boil then simmer for 50 minutes until rice is tender.
In a frying pan, heat the wine to a simmer and add currants. Simmer for about 1 minute. Remove from heat.
In a mixing bowl, combine all the ingredients. Taste and adjust seasonings. Stuff the peppers with the mixture. Bake in oven at 175 C for about 15 minutes.