INGREDIENTS

150 grams of Cheddar Cheese

1/2 cup of long-grain rice

1 red bell pepper

1 yellow bell pepper

1 green bell pepper

2 large tomatoes

2 spring onions

2 cloves of garlic

2 tablespoons of chopped mint

2 tablespoons of fresh parsley

1 tablespoon of raisins

2 tablespoons of olive oil

1/2 cup water

Salt and pepper to taste

PREPARATION

1. Preheat oven to 190ºC.

2. Finely chop the onion, garlic, parsley and mint. Cut the tomato into medium cubes. Finely grate the Cheddar cheese. Set aside everything separately.

3. Place the peppers on a baking sheet. Bake for 10 minutes. Split in 2 and remove the skin and seeds. Set aside.

4. In a saucepan add a little oil and sauté the onion and garlic.

5. Before they turn brown add the rice, sauté a little and add 1/2 cup of water.

6. Cook for 20 minutes or until rice is well cooked. Mix with chopped tomato, parsley, mint and part of the Cheddar Cheese, set aside to cover the peppers, mix very well. Season with salt and pepper to taste.

7. Fill the bell pepper halves with the rice mixture and distribute the raisins. Put the Cheddar Cheese that was set aside on the rice. Arrange the peppers on a baking sheet.

8. Bake for 15 minutes or until the Cheddar Cheese is gratinated.