Stuffed Peppers
This is a fantastic side or starter and great for any vegetarians.
4 people
30 minutes
10 minutes
Ingredients
- 8 - Cherry Tomatoes
- 3 tbsp Red Wine Vinegar (or Sherry Vinegar)
- 227 g SuperValu Basmati Rice
- 1 tsp SuperValu Fresh Chives snipped
- 100 g SuperValu Mixed Baby Salad Leaves
- 4 tbsp SuperValu Olive Oil
- 0 tsp SuperValu Paprika
- 3 - SuperValu Peppers
- 0 - SuperValu Salt (freshly ground)
- 2 - SuperValu Scallions thinly sliced
- 150 g SuperValu Sweetcorn 326g
Method
- Preheat the oven to 200°C/400°F/ Gas Mark 6.
- Cook the rice as per pack instructions until just tender.
- Drain to remove excess liquid then return to the pan.
- In a separate saucepan cook the sweet corn until tender, then remove any excess water from the pan.
- Meanwhile, remove the top off each pepper to make the lids.
- Using a spoon remove the seeds from each pepper then place the peppers and cherry tomatoes in a large ovenproof dish or roasting tin.
- Drizzle the peppers and tomatoes with olive oil and bake for 10 minutes.
- Remove from the oven.
- In a bowl, mix the rice, cooked cherry tomatoes, spring onions, paprika, olive oil, vinegar, chives and seasoning.
- Spoon roughly a dessertspoonful of the rice and vegetables into each pepper.
- Serve with some baby salad leaves.
