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Stuffed Peppers My Way

Reviewed: Oct. 6, 2013
I found this recipe great with a few adjustments. I cooked the onion and 2 cloves of garlic first, added the rice and toasted until transparent then added warmed vegetable stock and rice to a rice cooker. I used fresh basil rather then the seasoning and dried basil and added pitted olives. I combined everything in a bowl at the end rather than doing the cooking step with the spices and tomato. Doing it this way meant the filling was full of flavour and creamy like risotto. The peppers were roasted too long, I only needed 20 minutes.
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