Stuffed Peppers with Mushroom and Yellow Rice

• Serves 4
• Preparation time:-25 minutes
• Cooking time:- 20 minutes

• Ingredients
• 4 medium size peppers
• 100g (3.5 oz) Thai style or basmati rice
• 1 medium size leek (sliced)
• 1 carrot (grated coarsely)
• 115g (4oz) button mushrooms (sliced)
• 300ml vegetable stock
• 1 teaspoon ground turmeric
• 5.5g(2oz) grated cheddar cheese
• salt and freshly ground pepper

• Method
• Preheat oven to gas mark 5/190degree c/375degree f
• Halve the peppers length ways, do not remove the stalks but remove the core and seeds
• Plunge into boiling water for 3 minutes, then drain upside down
• Put the rice, mushroom's, leek,carrot, stock into a pan
• Bring to boil, cover and simmer gently for 10 minutes without lifting the lid
• Remove from heat and allow to stand for 5 minutes then stir in the cheese
• Spoon the filling onto pepper shells and place in an ovenproof dish
• Cover with foil and bake for about 20 minutes or until peppers are tender
• Serve hot