This is a fantastic side or starter and great for any vegetarians.
Red Wine Vinegar
(or Sherry Vinegar)
SuperValu Basmati Rice
SuperValu Fresh Chives
SuperValu Mixed Baby Salad Leaves
SuperValu Olive Oil
SuperValu Sweetcorn 326g
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.
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