Simple stuffed peppers
Recipe information
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Cooking:
10 min.
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Servings per container:
3
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Source:
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Ingredients for - Simple stuffed peppers

1. 3 large peppers -
2. 250g pouch microwaveable basmati rice -
3. 1 tsp olive oil, plus extra for drizzling -
4. 1 large carrot, coarsely grated -
5. 30g mangetout (or use any other vegetables you may have), trimmed and halved -
6. 1 tsp spice mix of your choice, plus a pinch (I use peri-peri seasoning) -
7. sweet chilli sauce or hot sauce, for drizzling (optional) -

How to cook deliciously - Simple stuffed peppers

1. Stage

Heat the oven to 220C/200C fan/gas 7. Cut away the tops from the peppers (reserving these for later, including the stalks), then scoop out the seeds using a spoon and discard.

2. Stage

Cook the rice following pack instructions. Heat the oil in a medium frying pan and cook the carrots, mangetout and spice mix for 5 mins until the vegetables have softened, then stir in the rice.

3. Stage

Drizzle the hollowed-out peppers with a little olive oil and sprinkle over a pinch more of the spice mix and plenty of seasoning. Put the peppers cut-side up on the baking tray and spoon the rice mixture into the hollows, packing it in with the spoon. Drizzle with a little chilli sauce or hot sauce, if you like, then put the reserved pepper pieces back on top. Cook for 15-25 mins in the oven, or until the peppers are soft and tender but not collapsing.