Stuffed peppers with rice
Stuffed peppers with rice make for a quick veggie meal that's bursting with Mediterranean flavours. It's ready in 15 minutes and uses just five ingredients
Padron peppers
- Preparation and cooking time
- Prep:
- Cook: -
- Easy
- Serves 6 as a side
Skip to ingredients
- 1 tbsp olive oil
- 500g padron peppers
Nutrition: Per serving
- kcal38
- fat2glow
- saturates0.3g
- carbs3g
- sugars3g
- fibre2g
- protein1g
- salt0.21g
Method
step 1
Heat the olive oil in a large frying pan over a high heat, or if using an air-fryer, heat to 205C for 3 mins. Fry the peppers, stirring frequently, for 5 mins until blistered and wilted. The peppers should be soft and slightly charred.
step 2
Transfer the peppers to a serving plate and season with some sea salt. Serve with dips or as part of a tapas spread, if you like.
