Recipe Ingredients
- 200g rice, cooked
- 3 Bell Peppers, any colour
- 2 tablespoons oil
- ½ large onion (or 1 medium), finely chopped
- 3 garlic cloves, finely chopped
- 1 carrot, cut into small chunks
- 1 veg stock cube, cooked with rice
- Aromatic Spice Blend (3 tsp pack)
- Salt and pepper, to taste
Optional Ingedients
Nuts & Seeds
Recipe Instructions
| Preheat the oven to 180c. In a small pan bring water to a boil over medium heat with 1 veg stock cube and cook the rice for 10-12 minutes until soft. Drain and set aside. Cut off the tops of the bell peppers (“lids”) and set aside. Scoop out the inside and discard the seeds. Wash the peppers carefully and set aside. In a large pan heat 2 tablespoons of oil, add the prepared onion and garlic, mix and fry for 3-5 minutes until soft. Add the small carrot pieces and fry for a further 8-10 minutes until cooked but still with a little bite for texture, stirring occasionally. Add the smoky spice blend, stir well and cook for another few minutes until it smells lovely. Remove from the heat. Add the cooked rice and stir until well combined, optionally you can add any chopped nuts or seeds at this stage for an extra depth of flavour. Season to taste with salt/pepper. Divide the mixture between the peppers and place the “lids” on top. Place the stuffed peppers on a lightly oiled baking tray and bake for 15 minutes or until slightly brown on the edges and serve. |
