|1 cup||Olive oil|
|1 tablespoon||Parsley, chopped|
|2 cups||Cooked rice|
|2 tablespoons||Chopped walnuts|
Wash peppers & cut off & retain the tops. Remove seed & pulp & discard. Heat oil in a pan & gently fry the onion for 2 minutes.
Sprinkle on the herbs & salt & pepper. Add tomatoes & fry together for 2 minutes. Add cooked rice & nuts & fry together for 2 minutes.
Fill each pepper with the cooked filling. Place on a baking sheet & put on the caps. Pour a little oil on each & bake at 375F until the peppers are browned.
Jack Santa Maria, "Greek Vegetarian Cookery"
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