Method
Ingredients
Ingredients
- 4 peppers (any colour)
- 2 cups Tilda Brown and White Rice
- 1 tbsp vegetable oil
- 4 cups water
- 1 medium onion, finely diced
- 1 tin (400g) chickpeas, rinsed and drained
- 2 courgettes, finely diced
- 1 tbsp mixed dried herbs
- Large handful of fresh parsley or basil, roughly chopped
Method
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Preheat the oven to 200°C/180°C fan/gas 6. Cut the tops off the peppers and de-seed them, pulling off as much of the white pith as possible. Rub all over with a little vegetable oil, then place cut side down on a baking tray lined with baking paper or foil and roast for 20 minutes, until slightly softened.
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While they are roasting, pour the water and Tilda Brown & White Rice into a pan and cover with a lid. Cook for 25 minutes.
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Heat 1 tbsp oil in a large pan over med-low heat then gently fry the onion and chickpeas for 10 minutes, until the onion is soft and slightly golden, add the courgettes and cook gently for a further 5 minutes. Mix in the cooked rice and herbs.
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Stand up peppers on a baking tray and fill with rice mixture from the top until full. Return to the oven for another 10-15 minutes, until everything is piping hot and cooked through.
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To serve, sprinkle with the parsley or basil along with any extra stuffing that wouldn’t fit in the peppers on the side.