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Simple stuffed peppers

Three stuffed peppers

Simple stuffed peppers

Name: Simple stuffed peppers
Prep time: 10 min
Cook time: 30 min
Total time: 40 min
Yield: 3
Ingredients: 3 large peppers; 250g pouch microwaveable basmati rice; 1 tsp olive oil plus extra for drizzling; 1 large carrot coarsely grated; 30g mangetout (or use any other vegetables you may have), trimmed and halved; 1 tsp spice mix of your choice, plus a pinch (I use peri-peri seasoning); sweet chilli sauce or hot sauce, for drizzling (optional)

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Serves 3

Easy

Prep: 10 mins

Cook: 30 mins

A star rating of 3.8 out of 5.15 ratingsRate

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Make these moreish rice-stuffed peppers for an easy family dinner. Add mangetout, grated carrot and peri peri seasoning, or use any veg and spices you have

Dairy-free

Egg-free

Gluten-free

Healthy

Vegan

Vegetarian

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Ingredients

Nutrition

Units:

MetricUS

3 large peppers
250g pouch microwaveable basmati rice
1 tsp olive oil

plus extra for drizzling
1 large carrot

coarsely grated
30g mangetout

(or use any other vegetables you may have), trimmed and halved
1 tsp spice mix

of your choice, plus a pinch (I use peri-peri seasoning)
sweet chilli sauce

or hot sauce, for drizzling (optional)

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Nutrition: Per serving

kcal171
fat2g

low
saturates0.4g
carbs31g
sugars9g
fibre6g
protein4g
salt0.2g

Method

step 1

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.
step 2

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.
step 3

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.

Recipe from Good Food magazine, December 2021

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A star rating of 3.8 out of 5.15 ratings

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