Vegetarian Stuffed Peppers
Today we prove that you don't have to be vegetarian to enjoy veggie dishes! These peppers have loads of flavour stuffed in (literally!) and we're sure you're going to love them.
- 2 red peppers
- 1/2 mug basmati rice
- 1 pinch Cajun spice
- 1 pinch turmeric
- 1 small red onion
- 1 bunch fresh parsley
- 1 handful black olives (pitted)
- 4 sun-blushed tomatoes
- 1/2 ball mozzarella
- 1 handful mixed salad leaves
Preheat Oven And Water
Preheat the oven to 180°C and bring a pan of salted water to the boil.
Bake The Peppers
Slice the peppers in half from stalk to base and scoop our the seeds carefully without breaking through the bottom of the pepper.
Place the peppers onto a baking tray, drizzle with olive oil, salt and pepper, then bake for 10 minutes.
Cook The Rice
Dump the rice into the boiling water with the Cajun spice and turmeric then simmer gently for 10 minutes whilst the peppers cook.
Start Chopping The Veg
Peel and dice the red onion and roughly chop the fresh parsley.
Mix The Fillings
Hack up the olives, sun-blushed tomatoes and half of the mozzarella into small pieces and mix in a bowl with the onion and parsley.
Stir In The Rice
Drain the rice when cooked and plump and stir into the bowl of prepared ingredients.
Fill The Peppers
Spoon the rice mixture into the softened pepper halves and top with a slice of the remaining mozzarella ball.
Finish Off And Serve!
Return to the oven for another 5 minutes, then serve hot with plenty of crisp salad on the side or cold the next day as packed lunch item.
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