Monday, 7 May 2012

Chilli Cheese Stuffed Peppers

This is a great way of using up leftovers, which is exactly what I did, taking the rice from Saturday night and mixing it with the vegetables from last night. This is not really a recipe as such, more of an idea of something you can do for a filling lunch.

Serves 2
Syn Free on Extra Easy providing you use the cheese as your Healthy Extra A

  • 1 green pepper
  • 1 red pepper
  • a couple of handfuls of cooked rice – mine was brown rice
  • about the same amount of leftover vegetables – I used sweetcorn, Savoy cabbage and carrots, but most vegetables would work
  • a few stems of fresh herbs, finely chopped – I has some sage left
  • a small onion to add a bit of a crunchy texture
  • tub of Low Low mature cheese with red pepper and chilli

Cut the peppers in half lengthways. Mix together the rice, vegetables and herbs. Blitz the cheese in a microwave for 20 seconds or so to soften it. Stir the cheese in to the rice and vegetable mix and fill the peppers with it. Bake at 220°C for 10-15 minutes until nicely brown on top.

Serve with a salad and potatoes of your choice. I cut up the leftover jacket wedges from yesterday and fried them at a fairly high heat in a little Fry Light to crisp them up. 

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