This was my last meal before we went to Rome and really is a clear out the cupboard recipe. it came off the top of my head as I had a pepper that needed eating and I haven't really had stuffed peppers before so wanted to try them with rice. They worked really well and of course you could do any variation you wanted, changing the grain and the accompanying ingredients.
1 pepper, cut in half and deseeded
60g wild and basmati rice
2 bacon medallions, cooked and cut into strips
6 black olives, chopped
1 tbsp pine nuts, toasted
1 heaped tsp pesto
Preheat the oven to 200°C. Brush
the inside of the peppers lightly with olive oil. Season and roast, cut-side up, for 15
minutes, until they are beginning to soften.
Meanwhile, combine all the remaining ingredients and season generously
Spoon the rice mixture into the softened peppers and drizzle with the remaining olive oil. Return the peppers to the oven for a further 15-20 minutes. Serve with a green salad.