After the shock of yesterdays weigh in I thought I needed some healthy inspiration so have been flicking through the recipe books.
This is the first time I’ve cooked stuffed peppers and apart from maybe needing a few more minutes in the oven they were delicious.
Ingredients (Serves 2)
3oz of wild rice
4 chopped cherry tomatoes
1/2 a small red onion, chopped
A pinch of cinnamon
2oz cheddar cheese
2 red peppers
5 tablespoons of chicken stock
Pepper to taste
Cook the rice until tender; Stir in the chopped cherry tomatoes, cinnamon, onion and 2/3rds of the cheese.
Core and deseed the peppers and place in an oven proof dish. Divide the rice mixture between the peppers and sprinkle the remaining cheese over the top. Finally pour the stock into the dish around the peppers and cover with foil.
Bake the peppers in a preheated oven on Gas Mark 6 (200 degrees c) for 30-40 minutes.
I served the peppers with Lemon Crusted Cod.