Cook enough rice (or prepare bulgar wheat or couscous if preferred) to fill your quantity of peppers. 100g dry weight of rice is plenty for 2 medium peppers.
I like to add a little chopped onion, 6 whole cardamon pods and 6 whole cloves during the rice cooking time - you can add anything you like. You could also use any shop-bought packet of flavoured rice, bulgar wheat or couscous.
Drain the rice and remove the cardamon pods and cloves. Season with black pepper. If liked, stir in half a teaspoon of chilli powder (or curry powder or mixed herbs or whatever takes your fancy from your cupboard.)
(You could also reduce the rice quantity and stir in a tin of mexicorn or any colourful veg finely chopped)
Cut your peppers in half lengthways leaving a little of the stalk attached. This helps the peppers to retain their shape. Remove the seeds carefully.
Fill the pepper halves with your chosen mixture. Top each one with a slice of lemon (or lime or orange or tomato) for added flavour and moisture.
Cover the tops with tin foil to prevent your rice drying out. You will need to tuck it quite tightly around the rim of the peppers to stop it blowing off with the force of the fan.
Place the peppers in a baking tin (any foil or metal tin/cake tin etc that will fit in your oven or make one out of tinfoil). Pour 4 tablespoons of water into the tin to create a little steam while cooking.
Pop your tray of peppers in the oven on the top rack and cook at 180C for 30 minutes.
Simple and delicious.
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