These stuffed peppers are perfect for all the family to enjoy.
2 Yellow or orange peppers
100g dried long grain rice
400g can of red kidney beans in chilli sauce
2 tomatoes, deseeded and roughly chopped
1 small red onion, finely chopped
100g mushrooms, roughly chopped
Grated cheese to taste – if using remember to weigh this if following a weight loss plan.
Cook rice according to packet instructions then drain and allow to cool.
Cut the peppers in half lengthways leaving the stalk in.
Fry the mushrooms and onions for about 4 minutes then add the kidney beans in sace and tomatoes and cook for a further 6 minutes.
Stir the cooled rice in with the bean mixture and mix well.
Place peppers on a baking tray and stuff with the rice mixture. Ensure it is packed in well.
Sprinkle with cheese if using.
Cook on 200°c for 15-20 minutes.
Mixed rice works well in this, with wild rice and the usual white rice
Keywords: stuffed peppers, rice,