Peppers stuffed with rice, vegetables and cheese

EXECUTION

1. Finely chop the onions and the tomatoes.
2. Heat 30 ml of the oil in a deep frying pan and sauté the onion and rice for 2 minutes.
3. Add 150 ml hot water with some salt and pepper, and cook until the rice has absorbed the liquid, stirring regularly.
4. Remove the pan from the heat and allow the mixture to cool.
5. Crush the garlic, grate the courgettes and the carrots, finely chop the spring onions, parsley and basil, and add to the rice.
6. Then add the graviera (chopped into cubes), the tomatoes (grated), the thyme and the balsamic cream.
7. Slice the tops off the peppers, deseed, stuff, and arrange next to each other in a baking tin.
8. Mix the olive oil with 250 ml hot water, pour over the peppers and season with salt and pepper.
9. Cook in a pre-heated oven at 180°C for 40-45 minutes and serve.