Bacon and Rice Stuffed Peppers

• 4 each sweet bell peppers
• 3 tablespoons olive oil
• 100 grams bacon chopped
• 100 grams shallots chopped
• 1 clove garlic chopped
• 2 each tomatoes chopped
• 50 grams rice, cooked Camargue red
• 3 tablespoons parsley leaves chopped
• 1 teaspoon chili powder
• 1 x salt and black pepper to taste
• 100 grams cheddar cheese grated mature
• 100 millilitres vegetable stock hot

1. Preheat the oven to 180 degrees C, gas mark 4.
2. The get a large, shallow oven proof dish.
3. Cut the peppers in two and take out all of the seeds.
4. Heat 2 tbsp of oil in a frying pan and saute the bacon bits, shallots and the garlic for 4 minutes until the shallots are soft.
5. Take the pan from the heat.
6. Add and stir in the cooked rice, tomatoes, chopped parsley, chilli powder and seasoning.
7. Scoop the mixture into the half peppers and put these in the oven proof dish.
8. Sprinkle the grated cheese over the peppers and drizzle over the remaining olive oil.
9. Pour the stock into the bottom of the dish and cover with foil.
10. Bake in the oven for up to 30 minutes.
11. The peppers are done when they are tender.
12. Serve with fresh salad

sweet bell peppers, olive oil, bacon, shallots, garlic, tomatoes, rice, parsley, chili powder, salt, cheddar cheese, vegetable stock

Taken from recipeland.com/recipe/v/bacon-rice-stuffed-peppers-48457 (may not work)