A leftovers dish. The two-tone rice came from a meal yesterday, and was used as the stuffing for a roasted red pepper. The pepper was deseeded, with the white pith removed, and then stuffed with the rice. Then drizzled in some soy sauce. Cooked for 35 minutes at 180 deg C on the middle shelf of the oven (watch progress). Served with some Italian Coppa ham, and some American mustard. No added herbs.
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