- Tomato & Rice-Stuffed Peppers.jpg (44 KiB) Viewed 316 times
Takes: 50 minutes
Serves: 4
No nutritional information available.
Ingredients
- 4 long sweet peppers, halved lengthways and deseeded
- 1 tbsp olive oil
- 1 tbsp harissa paste
- 250g packet microwaveable plain rice
- 400g can chopped tomatoes
- 50g frozen peas
- Salt and freshly ground black pepper
- 50g Cheddar, grated
- 3 - 4 fresh thyme and rosemary sprigs (optional)
Method
1. Preheat the oven to 220°C/Fan 200°C/Gas Mark 7. Arrange the peppers, cut-side up, in a roasting tin. Drizzle over the olive oil. Bake for 20 minutes until softened.
2. Meanwhile, combine the harissa, rice, tomatoes and peas together in a bowl. Season with salt and pepper.
3. Remove the peppers from the oven and fill with the rice mixture. Sprinkle over the cheeses and herbs, if using. Bake for 10 - 15 minutes or until the peppers are soft, the filling is hot, and the cheese has melted. Serve with roasted cherry tomatoes and roasted sliced chilli peppers, if liked.
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