200 g brown rice
4 tbsp olive oil
250 g minced beef
1 tbsp dried thyme
5 large sweet pointed peppers
75 g sweetcorn, drained
2 tbsp pistachio nuts, coarsely chopped
125 g mature Cheddar cheese, grated
4 tbsp finely chopped parsley
1 Pre-heat the oven to 190°C. Cook the rice according to the instructions on the packet.
2 In the meantime, finely chop the onion. Heat the oil in a frying pan and soften the onion for 3 min. Add the minced beef and the thyme and fry for approx. 4 more minutes until it is almost cooked. Slice the peppers in half lengthways (leaving the green stem attached) and remove the seeds. Finely chop one of the peppers and then stir it plus the sweetcorn, pistachio nuts and the cooked rice into the minced beef. Season to taste with salt and pepper.
3 Fill the other peppers with the beef mixture and place them on a baking tray lined with greaseproof paper. Sprinkle with the cheese and then bake the peppers in the middle of the oven for 20 min. Garnish with parsley just before serving.