MAGNÍFICO PORTUGAL!

TOMATO & BOCCONCINI RICE-STUFFED PEPPERS

Serves 4 (or 8 as a side dish,)

2 tbsp olive oil
1 medium onion, finely chopped
2 cloves garlic, crushed
2 tomatoes, finely chopped
1 tbsp tomato paste
¼ tsp salt
2½ cups (625ml) chicken or vegetable stock
1 cup long grain white rice
3 tsp chopped lemon thyme
½ x 220g tub bambini bocconcini
½ cup grated parmesan
4 large red bullhorn capsicums
400g jar tomato and chilli pasta sauce
1 tbsp caramelised balsamic

1. Heat oil in a large, non-stick frying pan over a medium-high heat. Add onion and garlic, and cook, stirring, for 5 minutes or until soft.

Add tomatoes, paste and salt, and cook, stirring occasionally, for 3 minutes. Add 2