4 large red or green peppers
1 teacup of rice
Olive oil
Lemon juice
2 or 3 tablespoons of finely chopped parsley mixed with a little wild thyme or marjoram
Salt and freshly ground black pepper
Boil the rice keeping it a little undercooked. Drain and season it; stir in the parsley mixture, some lemon juice and a little olive oil. Cut the peppers in half lengthways. Remove all core and seeds and rinse under running cold water to make sure no single seed is left. Put 2 tablespoonsful of the rice mixture into each half pepper; pour a film of oil into a shallow baking dish, put in the stuffed peppers, cover them, and cook in a gentle oven (330°F) for about an hour. Baste from time to time, adding more oil if necessary. The rice should remain moist, and no hard crust should form on top. Usually served hot, but good cold. (I have added left-over meat to the rice on occasions; and you can of course stuff tomatoes the same way.)