Mixed Stuffed Peppers- Serves 4
2 red peppers, halved lengthways and deseeded
2 yellos peppers, as above
7oz/198g dried basmati rice
Fry Light
7oz/198g lean minced lamb (I used beef, don't like lamb! You can use quorn or veggie mince)
4 spring onions, finely sliced
2 garlic cloves, finely chopped
1tsp ground cumin
1/2 tsp ground cinnamon
1 tsp dried red chili flakes
2 ripe tomatoes, finely chopped
5oz/142g baby courgettes, cut into small cubes
A handful of fresh coriander leaves, finely chopped
A handful of fresh mint leaves, finely chopped
Salt and freshly ground black pepper.
1. Preheat your oven to 200oC/Gas 6, then place the peppers on a non-stick baking tray, cut-side up
2. Prepare the filling. Cook the rice according to the packet instructions and set to one side.
3. Spray a large, non-stick frying pan with Fry Light and add the mince, spring onions, garlic, cumin, cinnamon and chili flakes. Stir-fry over high heat for 4-5 minutes. Then stir in the rice, tomatoes, courgettes and chopped herbs. Season well before spooning the mixture into the prepared pepper halves.
4. Spray the stuffed peppers with Fry Light (I didn't do this, and they turned out fine!) and bake for 15-20 minuytes. Remove from the oven and serve two halves per person, with vegetables or salad.
2 red peppers, halved lengthways and deseeded
2 yellos peppers, as above
7oz/198g dried basmati rice
Fry Light
7oz/198g lean minced lamb (I used beef, don't like lamb! You can use quorn or veggie mince)
4 spring onions, finely sliced
2 garlic cloves, finely chopped
1tsp ground cumin
1/2 tsp ground cinnamon
1 tsp dried red chili flakes
2 ripe tomatoes, finely chopped
5oz/142g baby courgettes, cut into small cubes
A handful of fresh coriander leaves, finely chopped
A handful of fresh mint leaves, finely chopped
Salt and freshly ground black pepper.
1. Preheat your oven to 200oC/Gas 6, then place the peppers on a non-stick baking tray, cut-side up
2. Prepare the filling. Cook the rice according to the packet instructions and set to one side.
3. Spray a large, non-stick frying pan with Fry Light and add the mince, spring onions, garlic, cumin, cinnamon and chili flakes. Stir-fry over high heat for 4-5 minutes. Then stir in the rice, tomatoes, courgettes and chopped herbs. Season well before spooning the mixture into the prepared pepper halves.
4. Spray the stuffed peppers with Fry Light (I didn't do this, and they turned out fine!) and bake for 15-20 minuytes. Remove from the oven and serve two halves per person, with vegetables or salad.
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