Creamy rice stuffed red peppers
https://www.coop.co.uk/recipes/creamy-rice-stuffed-red-peppers
A tasty filling that goes well with the crunch of fresh veg
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Feeds
2
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Ready in
30 minutes
Each serving contains
% of adult’s reference intake | Carbohydrates per serving : 42g
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Ingredients
- 2 red peppers, halved and deseeded
- 2 tbsp pine nuts
- 1 tbsp Co-op olive oil
- 2 spring onions, thinly sliced
- 75g risotto rice
- 400ml vegetable stock (made with 1/2 stock cube)
- 30g Co-op frozen peas, defrosted
- 30g Co-op British sweetcorn
- 4-6 leaves mint, chopped, or 1/2 tsp dried
Method
- Preheat the oven to 200°C/fan 180°C/Gas 6
- Place the pepper halves, cut side up, on a baking tray and cook for 25 mins
- Meanwhile, toast the pine nuts in a dry pan for a few mins until just starting to turn golden, then remove and set aside
- Heat the olive oil and fry the spring onions for 1 minute before stirring in the rice
- Add a ladleful of stock and stir, simmering, until it’s nearly all absorbed
- Repeat the process until the stock is used up and the rice is al dente — about 20 mins — then season to taste
- Stir in the peas, sweetcorn and mint and cook for 1 minute more
- Spoon the rice into each pepper half and serve sprinkled with the pine nuts
