Stuffed Red Peppers

• 1 onion small
• 2 tablespoons olive oil
• 1 garlic clove
• 1 tomato peeled, cored and chopped
• 1/2 teaspoon curry powder
• 4 tablespoons Carolino rice
• salt to taste
• 2 tablespoons sweet corn canned
• 10 basil leaves
• 2 tablespoons grated cheese
• 1 red bell pepper
• ground black pepper to taste
• 2 chile peppers optional

1. Preheat oven to 180u0b0C (approximately 350u0b0F).
2. Heat olive oil in a skillet and saute chopped onion.
3. Add chopped garlic and saute for about 1 additional minute.
4. Add chopped tomato and curry. Let simmer for a few more minutes until tomato is cooked.
5. In a saucepan, cook rice in boiling, salted water. Drain rice and mix with onion mixture.
6. Add corn, chopped basil, and grated cheese. Mix well.
7. Slice bell pepper lengthwise and carefully remove seeds and stems.
8. Season inside pepper halves with salt and pepper and place in a baking dish.
9. Fill pepper halves generously with rice mixture.
10. Bake until peppers are knife-tender.
11. Serve warm and garnish with a drizzle of olive oil and minced chile peppers.

onion, olive oil, garlic, tomato, curry powder, carolino rice, salt, sweet corn, basil, grated cheese, red bell pepper, ground black pepper, peppers

Taken from www.yummly.com/recipe/Stuffed-Red-Peppers-2055778 (may not work)