Rice Stuffed Pepper
This dish is filling and full of flavour. It can easily be made with leftovers, such as bolognese or chilli con carne. The recipe uses a red pepper as these are the sweetest, however you could swap it for a yellow or green pepper.
Ingredients
- 1 Red pepper,
- 75g rice,
- 25g Cheese,
- 80g sweetcorn
- Half a tin of tomatoes,
- Half an onion,
- Suggested seasoning: Salt, pepper, mixed herbs, garlic, paprika
Method
- Preheat your oven to 180 degrees or gas mark 4.
- Roughly chop the onion.
- Slice the top off the red pepper and remove the seeds inside.
- To a bowl, add the chopped onion, 75g uncooked rice, half a tin of chopped tomatoes, 80g sweetcorn and chosen seasonings. Mix well until combined.
- Add the tomato mix to the inside of the pepper.
- Cover the top of the stuffed pepper with foil and place on a tray in the oven for 20 minutes.
- Whilst this is cooking, grate 25g cheese.
- Remove the foil and add the cheese to the top of the rice mixture in the pepper and cook for a further 5-10 minutes, or until golden and melted.
- Eat and enjoy!
