Halloween Stuffed Peppers

Cooking Time
50
Portions
4

Ingredients

Increase Portion Size

  • 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