Filled Red Peppers
ready in 1 hr 5 min.
Heat the oven to 180°C (160°C in a fan oven), 350°F, gas 4 and brush a casserole dish with oil.
Boil the rice in 550 ml of salted water until nearly cooked then drain in a sieve, if necessary, and leave to cool slightly.
Mix the shallot, garlic and egg through the minced meat. Stir through the rice and season with the lemon juice, salt and ground black pepper.
Cut a slit in each pepper, lengthways, and remove the seeds and white flesh. Fill the peppers with the meat and rice mixture.
Place the stuffed peppers in the casserole dish and pour over a little water. Bake in the oven for around 35 minutes.
Remove from the oven, cool slightly and sprinkle with parsley. Serve with a yoghurt sauce.