Ingredients Jump to Instructions ↓

  1. 5 red peppers

  2. 50g wholegrain rice

  3. 1 onion, chopped

  4. 1 courgette, finely diced

  5. 200g tin chopped tomatoes

  6. 75g wholemeal breadcrumbs

Instructions Jump to Ingredients ↑

  1. Preheat the oven to 200ºC (gas mark 6). Halve 4 of the peppers lengthways, de-seed and place on a large baking tray. Cook the rice in boiling water according to pack instructions then drain. Meanwhile, fry the onion in 1 tbsp oil for 5 mins. Finely dice the remaining pepper and add to the onions with the courgette and cook for 2-3 mins. Stir in the tomatoes, season well and cook for a further 5 mins. Stir the rice into the vegetable mixture and spoon into the halved peppers. Top with the breadcrumbs and bake for 15-20 mins until browned. Serve with a fresh green salad.


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