Stuffed peppers

A quick and easy recipe which will make people think differently about the way they eat and focuses on one or more of the following:

Achieving ‘five a day’; Using seasonal local ingredients; Trying something ordinarily not considered; Low in calories; Low in fat; High in energy; Substituting something which is ordinarily high calorie/fat with something healthier.

Good for:

Contributing to your 5 a day

Cooking time:

42 minutes  

Portions:

2 as starter 

Cost per person:

65p 

Ingredients:

2 large peppers        
1 onion
3½ oz short grain rice
2 tomatoes
2 cloves of garlic
4 oz cheddar cheese- grated
(add some Parmesan if you like it)
1 tablespoon of oil
Basil and parsley go well with this recipe 

Method:

Heat the oven to 180c / Gas mark 4

Cut a slice off the top of each pepper and remove centre core and seeds.

Cook the rice until tender about 12 minutes. Drain well and set aside in a mixing bowl.

Heat oil in a frying pan and cook onions until golden, add garlic and cook for a further minute.

Add the onions and garlic to the rice and add  all the remaining ingredients.

Mix well and season with pepper.

Spoon the rice mixture into the pepper shells, and place them on an oven tray.

Bake for 30 minutes or until the peppers are soft and the filling is brown on top.

Supplied by:
Mary Dawe
Community Worker, Eatsome, Health Promotion

www.eatsomegoodfood.org