Cook with me: Roasted stuffed peppers

Roasted Stuffed Peppers Recipe

We’ve been on a health kick recently, doing home work outs and eating healthier. I think lockdown life finally got to us and we just weren’t feeling great and decided to make a change. I wanted to share one of our favourite new recipe discoveries with you. These roasted stuffed peppers are delicious and vegetarian, we added a side of chicken cooked with mushrooms and zucchini (courgette to us UK folk) to ours but that is totally optional.


Prep Time 10 minutes
Cook Time 40 minutes 
Total Time 50 minutes

Ingredients

  • 2 large red peppers & 2 large yellow peppers
  • 1/2 red onion, finely chopped
  • 1 garlic clove, finely chopped
  • sprinkling of dried mixed herbs
  • 3 tbsp tomato purée
  • 200g long-grain rice
  • 400ml boiling vegetable stock (i used chicken stock)
  • 400g tin butter beans, drained
  • sprinkling of Cotija cheese (Feta would work just as well)

Instructions

  1. Preheat your oven to 400 F
  2. Halve all peppers lengthways and deseeded. Season inside and out of each pepper half, then place cut-side down on a non-stick baking tray and roast for 15-20 minutes
  3. While the peppers are cooking away in the oven spray a large non-stick saucepan with cooking spray/oil and place over a medium heat. Add the finely chopped red onions, garlic (i whizzed ours in the blender first) and stir-fry for 1 minute. Stir in the herbs, 3 tbsp of tomato purée and add the rice
  4. Pour in the stock, stir and bring the mixture to the boil. Cook for 15-20 minutes or until the rice is tender you may need to keep adding a dash of water until rice is fully cooked, once most of the stock has been absorbed, then add in the butter beans and season to taste
  5. Remove the pepper halves from the oven but be sure to leave the oven on. Turn them over and spoon in the rice mixture until each pepper is completely filled
  6. Return the peppers to the oven and bake for a further 15-20 minutes or until the tops are lightly browned
  7. Scatter over sprinkling of Cotija cheese (Feta would work just as well too) enjoy with salad or chicken like we did

If you make this recipe I’d love to know how it turns out and what you would add or change next time? If you have nay other healthy recipes I should make let me know in the comments below.

Published by Vintage Reflection

Lifestyle - Food- Travel - Personal Style

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