Spicy Rice-Stuffed Peppers

This low calorie, one pot dish is super easy and super tasty. With a warm chilli kick, this will soon have your taste buds tingle 🙂

 

You will need:

150g pre-cooked rice
3 large peppers
1 large pepper in a contrasting colour, diced
1 large egg
3 spring onions chopped
1 garlic clove, finely chopped
1 chilli, chopped
50g frozen peas
150g mushrooms, sliced

 

Method:

1. Pre-heat the oven to 200c/180c fan/Gas 6.
2. Slice 3 of the pepper length-ways into 2, (or as with the red pepper above have removable lid!). Remove the seeds. Place into an oven-proof dish and bake for 20 minutes.
3. Beat the egg in a bowl, then add the diced pepper, mushrooms, spring onions, peas, chilli and garlic. Season if desired and stir until all coated in egg.
4. Once the peppers have baked for 20 minutes, remove from the oven and add the egg/veg mixture, along with the pre-cooked rice. Tightly cover with tinfoil and bake for around 40 minutes, until pipping hot.

Serve and enjoy.


Lots of love, 
Helen xoxo 
 

 

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