Halloween Stuffed Peppers

Cooking Time
50

Portions
4

Ingredients

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• g Cooked Country Range Basmati Rice
• g Country Range Kidney Beans
• g Country Range Fancy Peas
•   tsp Country Range Ground Paprika
• g Country Range Green Pesto
• g Orange peppers
• ml Vegetable oil
• g Finely diced onion
• g Finely diced carrot
•   tsp Sliced spring onion
• g Crushed garlic Season to taste

• 1

  Step 1

  Pre heat the oven to 200c / 180c fan.
• 2

  Step 2

  Sweat the onion, carrot, spring onion and garlic in vegetable oil until tender.
• 3

  Step 3

  Add the cooked rice, kidney beans, peas and paprika and season to taste.
• 4

  Step 4

  Remove from the heat and cool whilst you prepare the peppers.
• 5

  Step 5

  Carefully cut the tops off the peppers, scoop out the pith and seeds and with a sharp knife, cut out spooky faces.
• 6

  Step 6

  Fill with the rice mix, brush with oil and bake in the oven for 15 minutes.
• 7

  Step 7

  Drizzle with pesto and serve with salad.

Ingredients

• 100 g Cooked Country Range Basmati Rice
• 25 g Country Range Kidney Beans
• 15 g Country Range Fancy Peas
• 1 tsp Country Range Ground Paprika
• 50 g Country Range Green Pesto
• 4 g Orange peppers
• 25 ml Vegetable oil
• 1 g Finely diced onion
• 1 g Finely diced carrot
• 2 tsp Sliced spring onion
• 1 g Crushed garlic Season to taste