Ingredients
For the cheese and rice-stuffed pepper
½ orange pepper
1 tbsp olive oil
200g/7oz basmati rice, cooked according to packet instructions
50g/1¾oz edam, grated
For the cheese and leek sauce
1 tbsp olive oil
½ onion, chopped
½ leek, white part only, chopped
100ml/3½fl oz double cream
50g/1¾oz edam, grated
Preparation method
1. Preheat the oven to 200C/400F/Gas 6.
2. Place the pepper half onto a baking sheet and drizzle with olive oil. Place the cooked rice into the pepper half, then top with the grated cheese.
3. Transfer to the oven and bake for 8-10 minutes, or until the pepper is softened and the cheese bubbling.
4. For the cheese and leek sauce, heat the oil in a frying pan and cook the onion and leek over a low heat for five minutes.
5. Add the cream and cheese and simmer gently for 3-4 minutes, until the cheese has melted.
6. To serve, place the stuffed pepper onto a plate and pour over the cheese and leek sauce.
