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Nutty rice stuffed peppers

February 10, 2014 by Lisa

I threw this together, so the quantities are pretty much approximate! This is a small amount, suitable for two.


4 small sweet red and orange peppers, cleaned and cut in half
2 baby onions, chopped
Tablespoon of olive oil
1/2 cup brown basmati rice
1 cup vegetable broth
Handful of mixed sunflower, pumpkin and pine nuts
Parmesan cheese to taste – I used about 50g

Cook the onions in a skillet with hot oil until soft, then add the rice and mix until coated in oil. Add the vegetable broth, lower the heat and cover for about 30 minutes.

Meanwhile, place the peppers under a grill for about 10 minutes and remove until the rice is cooked.

When the rice is soft, mix in the nuts and cheese and stuff the pepper halves with the mixture. Cook under the grill until browned and crunchy on top.

Would work with loads of other ingredients. Some chili and coriander or maybe spinach and feta instead of the Parmesan?

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