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!
Bean and Spicy Rice Stuffed Peppers
Ingredients
- 2 yellow peppers
- ½ tbsp olive oil
- brown rice 250g
- ½ courgette, diced
- 2 garlic cloves, finely diced
- 200g tinned mixed beans e.g pinto, kidney
- 50g mushrooms, finely chopped
- 3 spring onions, chopped
- ¼ tsp chilli flakes
- ½ tsp paprika
- salad leaves, to serve
Steps
- Step 1
Cook the brown rice according to the instructions.
- Step 2
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.
- Step 3
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.
- Step 4
Drain the rice once cooked and combine with the vegetable mixture before adding to the peppers, push the filling in quite firmly.
- Step 5
Place the stuffed peppers in the oven and bake for approximately 15 minutes. Remove from the oven and serve with a large side salad.
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By The Healthy Employee
- Servings: 2
- Meals or Courses: LunchMains
- Dish Type: Pasta/RiceSpicy
- Special Diet: Dairy FreeGluten freeVeganVegetarian
- Seasons and Occasions: AutumnSummer
- Difficulty Level:
- Ratings:
- Created: March 23, 2017
