Recipe Of The Week – Bean And Spicy Rice Stuffed Peppers
Serves 2
Stuffed peppers are brilliant for so many occasions as they are nice and comforting in cold weather but also delicious eaten cold in the summer sun – choose your time and place and enjoy!
Ingredients
- 2 yellow peppers
- 1/2 tbsp olive oil
- 250g brown rice
- 1/2 courgette, diced
- 2 garlic cloves, finely diced
- 200g tinned mixed beans e.g. pinto, kidney
- 50g mushrooms, finely chopped
- 3 spring onions, chopped
- 1/4 tsp chilli flakes
- 1/2 tsp paprika
- salad leaves, to serves
Method
- Cook the brown rice according to the instructions.
- Preheat oven to 180C/160C fan oven before bringing a large pan of water to the boil. Take out the core of both peppers and place in boiling water for 3 minutes. Drain on kitchen roll before placing on a baking sheet.
- Add the courgette, garlic, mushrooms and beans to a frying pan over a medium heat and fry until softened. Add in the spring onions, paprika and chilli flakes before stirring gently for another minute to combine.
- Drain the rice once cooked and combine with the vegetable mixture before adding to the peppers, push the filling in quite firmly.
- Place the stuffed peppers in the oven and bake for approximately 15 minutes. Remove from the oven and serve with a large side salad.