Baked aubergine stuffed with roast pumpkin, feta & walnut with minted courgettes
New Zealand chef Peter Gordon showcases seasonal flavours in this impressive, healthy vegetarian meal
Simple stuffed peppers
- Preparation and cooking time
- Prep:
- Cook:
- Easy
- Serves 3
Skip to ingredients
- 3 large peppers
- 250g pouch microwaveable basmati rice
- 1 tsp olive oilplus extra for drizzling
- 1 large carrotcoarsely grated
- 30g mangetout(or use any other vegetables you may have), trimmed and halved
- 1 tsp spice mixof your choice, plus a pinch (I use peri-peri seasoning)
- sweet chilli sauceor hot sauce, for drizzling (optional)
Nutrition: Per serving
- kcal171
- fat2glow
- saturates0.4g
- carbs31g
- sugars9g
- fibre6g
- protein4g
- salt0.2g
Method
step 1
Heat the oven to 220C/200C fan/gas 7. Cut away the tops from the peppers (reserving these for later, including the stalks), then scoop out the seeds using a spoon and discard.
step 2
Cook the rice following pack instructions. Heat the oil in a medium frying pan and cook the carrots, mangetout and spice mix for 5 mins until the vegetables have softened, then stir in the rice.
step 3
Drizzle the hollowed-out peppers with a little olive oil and sprinkle over a pinch more of the spice mix and plenty of seasoning. Put the peppers cut-side up on the baking tray and spoon the rice mixture into the hollows, packing it in with the spoon. Drizzle with a little chilli sauce or hot sauce, if you like, then put the reserved pepper pieces back on top. Cook for 15-25 mins in the oven, or until the peppers are soft and tender but not collapsing.
