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Stuffed Peppers

Stuffed Peppers

Serves: 2
Points per serving: 2

Difficulty: Easy

  • 2 red capsicums.
    They need to be round, about the size of a softball or grapefruit with a flat bottom so they will sit reasonably flat.

    (Alternatively, use long red capsicums and cut in half top to bottom to make "boats". You may wish to cover the rice mix with alfoil so it doesn't dry out)
  • 50g dry basmati rice
  • 100g quorn mince
  • 1/4 large onion, chopped
  • 1/2 tsp crushed garlic
  • 4 large-ish mushrooms finely chopped
  • 1 TB tomato paste
  • 1 TB sundried tomato paste
  • 1/2 TB chopped fresh basil or 2 tsp dry basil or Italian herbs
Cook rice until just done.
Heat frypan, add oil, mince, onion, garlic & mushrooms. Cook until brown.
Add the mince to the warm rice, with tomato paste and herbs.
Cut the top off capsicums, about 1 cm from top (pair capsicum lids with their bottoms)
Spoon the rice mix into the capsicum "cups", compact with the back of spoon and put lid back on, lining up ribs if possible.
Bake in moderate oven until capsicum begins to brown and "wilt".- approx 40 mins
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