102
Serves:
4
bell peppers
1
onion(s) (finely sliced)
90
g
long grain rice
1
handful(s) of parsley
1
handful(s) of cherry tomatoes (halved)
Recipe submitted by: Eugenia Russell, FoodCycle Volunteer, London
Equipment needed: Mixing bowl
Preheat your oven to 180°C fan/200°C non fan/gas mark 4.
Cook the rice according to packet instructions.
Fry the onion for a few minutes until cooked but not brown.
Chop off the top of the peppers and stuff with the rice, onion parsley and cherry tomatoes. Add a little oil or melted butter and season with salt and pepper.
Cook in oven for 45 minutes. You might like to check the peppers half way through cooking.
Avoid using green peppers if possible.
Breadcrumbs and feta cheese are other good stuffing ideas.
You can add Quorn mince to this to increase the protein content of the meal. Simply fry with the onion before mixing with the rice. Add a splash of veg stock if its a little dry. If adding Quorn mince, the rice amount can be reduced (e.g. 70g for 4 portions).
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Registered charity No. 1134423 | Company limited by guarantee no. 7101349
Registered charity No. 1134423
Company limited by guarantee no. 7101349
Useful Conversions
1 tsp = 5 ml
1 tbsp = 3 tsp= 15 ml
1 serving of pasta = 1 standard full mug
4 servings of rice = 1 standard full mug
Remember: Cooking time varies based on the quantity of food you cook
