10 large red peppers
2 tbsp rapeseed or other vegetable oil
10oz/285g onion, finely chopped
3 tsp garlic puree (optional)
8oz/225g carrot, grated
5oz/140g frozen peas
12oz/340g cooked rice
10oz/285g chopped mixed nuts
3 tbsp tomato puree
1 tbsp yeast extract
15floz/425ml light vegetable stock
1. Slice the tops off the peppers. Remove the core of pith and seeds. Set aside.
Saute onion in oil until it starts to brown. Add garlic and cook gently
for 1 minute. Take off the heat and add carrot, peas, rice, mixed nuts,
tomato puree and yeast extract. Mix well and if necessary add a little
water to achieve a moist consistency.
3. Spoon the nut and rice mixture into the peppers, pressing it down firmly. Place the tops on the peppers.
Transfer the stuffed peppers to a shallow ovenproof dish. Pour the
vegetable stock into the dish around the peppers. Bake for 30 minutes
at 200C/400F/gas mark 6.
Note. 3 1/2 oz/100g long-grain brown rice yields 12oz/340g when cooked.
Typical values per serving
Protein 12g, Fat 16.4g, Carbohydrate 29g, Energy 263 kcal, Fibre 6.1g, Saturated fat 3.5g, Calcium 58 mg, Iron 1.7 mg
Recipe serves 10 people
oz = ounce
lb = pound
g = gram
kg = kilogram
tsp = teaspoon
dssp = dessert spoon
tbsp = table spoon
fl oz = fluid ounce
ml = millilitre
L = litre