SIMPLE STUFFED PEPPERS

Simple stuffed peppers image

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

Provided by Lydia Wilkins

Categories Dinner

Time 40m

Number Of Ingredients 7

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 f your choice, plus a pinch (I use peri-peri seasoning)
sweet chilli sauce or hot sauce, for drizzling (optional)

Steps:

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.
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.
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.

Nutrition Facts : Calories 171 calories, Fat 2 grams fat, SaturatedFat 0.4 grams saturated fat, Carbohydrate 31 grams carbohydrates, Sugar 9 grams sugar, Fiber 6 grams fiber, Protein 4 grams protein, Sodium 0.2 milligram of sodium