Stuffed peppers are the kind of dish you can get creative with, the pepper itself is a vessel for your chosen filling. This vegetarianrecipe is a real show stopper but at the same time devilishly easy to make!
The peppers are stuffed with aromatic spiced basmati rice and caramelized onions, all topped off with a generous handful of cheddar cheese. This recipe is relatively hands-off, making it a perfect healthy weeknight dinner option.
What’s more, kids love them, you can even get them involved with the filing if you want to encourage them to be little chefs!
With this recipe, we have cut cooking time in half by boiling them for a few minutes before baking in the oven. It also makes it easier to stuff them as they are more mailable.
To make this recipe vegan simply omit the cheese and you are good to go!
Add rice, water and salt to a large saucepan. Cove the saucepan with a lid and bring to a boil. When boiling reduce the temperature to a simmer and leave to cook, Do not lift the lid! When the rice has cooked set aside.
