Baked Stuffed Peppers
Served as a side or as a main dish, these stuffed peppers are perfect for summer picnics and barbecues.
Preparation Time
15 minutes
Cooking Time
30 minutes
Serves
4
Ingredients
- 4 peppers, 2 yellow, 2 red
- 1 tbsp olive oil
- 1 onion, finely chopped
- 1 courgette, finely diced
- 1 clove garlic, crushed
- 250g pouch basmati rice
- 1 tsp dried mixed herbs
- 100g cherry tomatoes, halved
- 4 tbsp Mary Berry’s Classic Salad Dressing
- 2 tbsp chopped coriander
Method
Preheat the oven to 200C/gas mark 6.
Halve the peppers lengthways through the stalk and remove the seeds. Place cut side up on a baking tray.
Heat the oil in a large frying pan and fry the onion, courgette and garlic for five to six minutes. Add the rice, mixed herbs and cherry tomatoes and cook for one to two minutes. Stir in the dressing and coriander, season to taste.
Fill the pepper halves with the rice mixture and bake for 30 minutes until peppers have softened.
Tip
Use flavoured rich pouches such as coconut rice instead of plain basmati for an extra flavour boost. Try swapping Classic dressing for the Light Salad Dressing.
maryberrysfoods.co.uk
