Both my husband and I love spicy food and we had heard a family friend talk about how lovely spicy stuffed peppers were to have for dinner so we thought we would give them a try. This recipe makes 4 good sized portions and can be made within half an hour. The recipe is synfree making it a perfect food optimising side dish for dinner.
- 4 large peppers; red and yellow peppers
- Small bunch of spring onions
- 2 crushed cloves of garlic
- pinch of chilli flakes
- 1 tsp of dried herbs
- 2 tbsp tomato puree
- 200g long grain rice
- 400ml boiling vegetable stock
- 400g tin of mixed beans, drained
- Preheat the oven to Gas Mark 7
- Slice peppers in half lengthways and de-seed
- Place peppers cut-side down in a baking tray and roast for 15 minutes
- Whilst the peppers are in the oven, using the Frylight, add the spring onions, garlic and stir fry for 1 minute
- Add the herbs, rice and tomato puree along with the stock
- Bring to the boil and simmer for 11-12 minutes until the rice has absorbed most of the stock
- Stir in the drained mixed beans and season
- Remove the peppers from the oven and turn them over
- Spoon into the middle of the peppers the rice mixture
- Return the peppers to the oven and bake for 5-7 minutes or until the tops of the peppers are lightly brown.
- Serve with your favourite meats or alone with salad or extra vegetables
These spicy stuffed peppers are completely synfree and are really filling. The rice and bean mixture combines a good measure of carbs with protein from the beans to help keep you fuller for longer and will prevent you from snacking once the kids are in bed (well that’s the hope anyway) enjoy!