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Stuffed peppers with herby rice

Stuffed peppers with herby rice

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This easy-to-prepare vegetarian meal is packed with flavour, thanks to the combination of sweet peppers and fragrant herby rice

Serves: 4-5
Costs: Cheap as chips

Ingredients

You can make this dish with ordinary red peppers if you prefer.

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1 medium onion, peeled and chopped
4 tbsp olive oil
125g (4oz) risotto rice
2 tbsp tomato ketchup
Salt and freshly ground black pepper
1 heaped tbsp each of chopped fresh mint and dill
2 tbsp chopped fresh parsley
1 level tsp ground cinnamon
2 tbsp lemon juice
4-5 romano peppers

Method

Fry onion in 1tbsp of the oil until golden. Stir in rice, pour in 300ml (½ pint) boiling water and add ketchup. Season, stir well and simmer for 12-15 mins, until the water is absorbed and the rice is tender - add more water if needed.
Mix in herbs, cinnamon, lemon juice and another 2tbsp of the oil.
Set the oven to moderately hot, 190°C (375°F, gas mark 5). Cut the top third off each pepper and scrape out core and seeds. Oil the peppers all over. Spoon the rice mixture inside. Replace caps. Put into a shallow ovenproof dish. Bake for about 30 mins until peppers have softened and the rice is tender.
Serve with salad or vegetables.

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Nutritional information per portion

Calories 170(kcal)
Fat 10.0g

This nutritional information is only a guide and is based on 2,000 calories per day. For more information on eating a healthy diet, please visit the Food Standards Agency website.

Guideline Daily Amount for 2,000 calories per day are: 70g fat, 20g saturated fat, 90g sugar, 6g salt.