52 weeks of little helps
- Preheat the oven to gas 6, 200°C, fan 180°C. Deseed 4 large mixed peppers and halve them lengthways. Brush with ½ tablespoon oil and season. Put cut-side down on a baking tray and bake for 20 mins.
- Meanwhile, put 85g stuffing mix in a bowl and pour over 200ml boiling water. Mix well and set aside for 5 mins. Now, chop 230g sweet vine ripened tomatoes, finely slice 4 spring onions, and finely chop 30g fresh parsley.
- Heat 1 tablespoon oil in a large frying pan over a medium heat. Fry spoonfuls of the stuffing for 6 mins, breaking it up a little with a wooden spoon, until golden. Add the tomatoes to the pan and fry for 3 mins. Stir through 250g microwave basmati rice and fry for 2 mins or until heated through. Remove from the heat, fold in the spring onions and parsley, then season.
- Turn the peppers and fill with the stuffing mixture. Crumble over 100g Greek-style salad cheese, then bake for 10-12 mins until the filling is piping hot. Serve with salad, if you like.
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Baked stuffed peppers
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