8 Green Peppers
1½ Cups Cooked Rice
3 Large Chopped Tomatoes
Freshly Ground Pepper
½ Teaspoon Basil
¼ Teaspoon Paprika
Boil the rice drain and allow to cool.
Mix the cooked rice, chopped tomatoes, slat, pepper, basil and paprika.
Cut and slice off the stem end of the peppers and remove the seeds and white ribs.
Place on a double thickness of heavy duty aluminium foil.
Stuff the peppers with the rice mix (Grated cheese may be added to the top.
Wrap the peppers securely in the foil.
Barbecue for about thirty minutes turning once at about the 15 minute mark.