Stuffed peppers

Stuffed peppers are a favourite with vegans and vegetarians alike! It's a very flexible recipe which make it a good choice when you have a bunch of veg which needs eating before it goes bad.

Rice stuffed peppers shown here served with a side of sweet potatos chips and a stack of grilled vegetables on top.

Ingredients:

• One red bell peppers per serving
• Couscous or rice
• Selection of vegetables (mushrooms, peas, onion, cherry tomatoes, broccoli... You can pretty much add anything, why not go crazy and try it with walnuts)
• Small amount of oil for frying
• (optional) cheese or soy cheese

Equipment:

• Tablespoon
• Small, sharp knife
• Baking tray
• Frying pan
• Saucepan (for rice/cous cous).

Stuffed peppers before they go in the oven. We've used risotto rice here for a different texture!

Method:

1. Cut the tops off of the peppers and de-seed them, trying to leave a cup shaped bit of pepper in one piece.
2. Chop any vegetables/nuts/seeds, and fry them lightly.
3. Cook the rice/cous cous and mix in the vegetables. You can add soy sauce or other flavourings for extra taste, so why not experiment a bit?
4. Alternatively, if you're feeling super lazy you can just prepare a packet mix of couscous, rice, or anything you’d like to go with your pepper.
5. Push the rice/cous cous mix it into the pepper/s using a spoon.
6. Put it into the oven until the pepper is soft (approx 10-15 mins in a medium heat).
7. (optionally grate cheese on top of the peppers and return to over to melt for a few minutes.