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Stuffed vegetarian peppers

  • 100g rice (long grain or basmati)
  • 4 peppers, any colour
  • oil for frying
  • 1 onion, finely chopped
  • 100g mushrooms, roughly chopped
  • 400g tin mixed beans
  • 400g tin chopped tomatoes
  • salt and pepper to taste
  • Preheat oven to 200 C / Gas 6.
  • Cook rice in boiling water for 10-12 minutes, or according to packet instructions.
  • Remove core and seeds from peppers. Cook in boiling water for 7-8 minutes. Drain and set aside.
  • Heat oil in frying pan, and cook onions and mushrooms. Add in beans and tomatoes and heat gently. When rice is cooked, drain and combine with the bean mixture.
  • Spoon mixture into peppers, pushing it down well.
  • Place peppers on a baking tray and cook in oven for 10 minutes.