Easy Stuffed Peppers

Name: Easy Stuffed Peppers
Prep time: 60 min
Cook time: 60 min
Yield: 4
Cuisine: British
Ingredients: 2 red peppers, havled lengthways; 2 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

Serves: 4

Ready in: 30 to 60 mins

Cost Cutting Eco Friendly

Know your nutrients

Calories

466 -

Fat

26.6g -

Saturates

10g -

Sugars

14.3g -

Salt

1.23g -

Protein

17.3g -

Carbs

41.6g -

Fibre

5.2g -

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Ingredients
Method

Ingredients:

2 red peppers, havled lengthways

2 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.

Print Recipe www.edam.co.uk