Easy Stuffed Peppers
Serves: 4
Ready in: 30 to 60 mins
Ingredients:
2 red peppers, havled lengthways2 yellow peppers, halved lengthways
2 tbsp olive oil
1 onion, finely chopped
50g pine nuts
1 courgette, diced
125g easy cook long grain rice
300ml hot vegetable stock
400g can chopped tomatoes
150g vegetarian Edam cheese, cut into cubes
method:
- Preheat the oven to 180C/350F/Gas 4. Place the peppers, cut side up, on a baking tray. Brush the peppers inside and out with 1 tbsp of the oil. Cook in the top of the oven for 35-40 minutes, until softened and lightly charred.
- Meanwhile, make the stuffing. Heat the remaining oil in a medium pan and cook the onion for 2-3 minutes until softened. Stir in the pine nuts and courgette and cook for 3-4 minutes until the pine nuts are lightly toasted. Stir in the rice, stock and tomatoes and bring to the boil. Season well, then simmer uncovered for 20-25 minutes until the rice is cooked and the liquid absorbed.
- Remove the peppers from the oven and using a spoon, fill the peppers with the rice mixture. Sprinkle over cubes of cheese and return to the oven for 5-6 minutes or until the cheese has melted. Serve two halves per person.
