Stuffed Peppers {Recipe}

Having had my wisdom tooth out just 5 days ago, I’ve been trying to cook soft meals. Tonight I settled on stuffed peppers. This recipe serves 2 people and is very quick!
This will also teach you my fool proof method of cooking rice!
2 red bell peppers (larger the better)
4 fl oz rice (I used basmati)
8 fl oz water
4 tsps green pesto
100g cheese, grated
I started by measuring out the rice in a jug and soaking it for at least 30 minutes. Then I rinsed it using a sieve and transferred to a pan with the measured quantity of water and covered with a lid.
Put the rice on the smallest ring on full heat and set your timer for 12 minutes. Once the pan is boiling turn the heat down to the lowest setting. Once the timer goes off turn off the heat and let the rice stand for at least 5 minutes.
Whilst the rice was cooking I chopped the top of my 2 peppers, de-seeded them and diced the small amount of pepper cut away from the stalk.
To the cooked rice I added the diced pepper, the pesto and half the cheese.
I spooned the rice mixture into the peppers and topped with grated cheese.
I cooked them in a 180c oven for approximately 12 minutes, until the pepper was soft and the cheese melted and brown.
I served mine with broccoli but you could serve with a green salad! I also had some rice mix leftover that wouldn’t fit into the peppers so we had this as a side too.
Bon appetite!
Previous Story
Next Story

No Comments

Leave a Reply

This site uses Akismet to reduce spam. Learn how your comment data is processed.

%d bloggers like this: