4 large green peppers (choose stable bottomed ones) 2 oz butter 8 oz chopped back bacon rashers 2 med-sized onions finely chopped 2 oz mushrooms chopped 4 oz long grain rice 3/4 pt chicken stock Seasoning
For the garnish (optional) 2 cooked bacon rolls
Cut tops from peppers, remove core and seeds, simmer in salted water for 4 - 5 minutes. Remove from heat and drain Melt margarine and gently fry the bacon, onions and mushrooms until the onions are soft but not browned . Add the rice, cook for further two minutes. Pour in the stock, bring to the boil, season, cover and simmer, stirring occasionally until the stock has been absorbed and the rice is cooked, approx 15 minutes. Stand peppers in a greased oven proof dish, fill with risotto mixture and replace the tops. Cover with greaseproof paper or foil and cook until the peppers are soft. Garnish with cooked bacon rolls
You could add 3 oz grated cheese to the rice mixture before filling the peppers or use the cheese in the accompanying baked potatoes.
Serve with baked potatoes.
I want to encourage youngsters (male or female) to get into the kitchen and enjoy cooking. TASTE it!