If youʼre looking for a healthy lunch that packs a punch, give these spicy baked peppers a go. Theyʼre loaded with filling rice and butter beans to keep you going till tea!
Total Time : 33mins
Servings : 4
- 2 large red peppers halved lengthways and deseeded
- 2 large yellow peppers halved lengthways and deseeded
- Low-calorie cooking spray
- 1 bunch spring onions sliced
- 1 garlic clove finely chopped
- 1 red chilli deseeded and finely chopped
- 1 tsp dried mixed herbs
- 2 tbsp tomato purée
- 200 g dried long-grain rice
- 400 ml hot vegetable stock suitable for vegans
- 400 g can butter beans drained and rinsed
- Chopped fresh parsley to serve
- Mixed salad leaves to serve
- Preheat your oven to 220°C/fan 200°C/gas 7. Lightly season inside each pepper half, then place them cut-side down on a non-stick baking tray and roast for 12-15 minutes.
- Meanwhile, spray a large non-stick saucepan with low-calorie cooking spray and place it over a medium heat. Add the spring onions, garlic and chilli and stir-fry for 30 seconds. Stir in the herbs, tomato purée and rice.
- Pour in the stock, stir and bring the mixture to the boil. Cook for 10-12 minutes or until the rice is tender and most of the stock has been absorbed. Stir in the butter beans and season to taste.
- Remove the pepper halves from the oven (leaving the oven on). Turn them over and spoon in the rice mixture until each pepper is completely filled and has a nicely rounded top.
- Return the peppers to the oven and bake for 5 minutes or until the tops are lightly browned. Scatter over the chopped parsley and serve hot, with salad leaves.