Peppers stuffed with rice

These make great starters or sides to a main meal. You could also change up the filling and add a little mince to make a tasty lunch dish or weeknight meal. Try the mince mixture used in our lentil and mince cottage pie recipe.

6 peppers (red, yellow or green)
2 cups rice
1 onion, chopped
1 clove garlic, chopped
½ tsp ginger
½ tsp chilli
15ml oil
1 tsp masala
Salt and pepper to taste

1. Preheat the oven to 180ºC.
2. Cut off the stem end of each pepper about one centimetre from the top. Seed the peppers and set aside.
3. Boil the rice according to the instructions on the packet and set aside.
4. Sauté the onion, garlic, ginger and chilli in a little oil till soft.
5. Add the coriander and masala and stir-fry for about one more minute. Season with salt to taste. Add the cooked rice to the pan and mix.
6. Spoon the mixture into each of the peppers.
7. Arrange the stuffed peppers on a baking tray and bake for 20-30 minutes or until the peppers are soft.


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