RECIPE OVERVIEW
This is a fantastic side or starter and great for any vegetarians.
Ingredients
Serves: 4 people
-
8
-
Cherry Tomatoes
-
3
tbsp
Red Wine Vinegar
(or Sherry Vinegar) -
227
g
SuperValu Basmati Rice
-
1
tsp
SuperValu Fresh Chives
snipped -
100
g
SuperValu Mixed Baby Salad Leaves
-
4
tbsp
SuperValu Olive Oil
-
0
tsp
SuperValu Paprika
-
3
-
SuperValu Peppers
-
0
-
SuperValu Salt
(freshly ground) -
2
-
SuperValu Scallions
thinly sliced -
150
g
SuperValu Sweetcorn 326g
Method
- Preheat the oven to 200°C/400°F/ Gas Mark 6.
- Cook the rice as per pack instructions until just tender.
- Drain to remove excess liquid then return to the pan.
- In a separate saucepan cook the sweet corn until tender, then remove any excess water from the pan.
- Meanwhile, remove the top off each pepper to make the lids.
- Using a spoon remove the seeds from each pepper then place the peppers and cherry tomatoes in a large ovenproof dish or roasting tin.
- Drizzle the peppers and tomatoes with olive oil and bake for 10 minutes.
- Remove from the oven.
- In a bowl, mix the rice, cooked cherry tomatoes, spring onions, paprika, olive oil, vinegar, chives and seasoning.
- Spoon roughly a dessertspoonful of the rice and vegetables into each pepper.
- Serve with some baby salad leaves.
Please note that all submitted reviews & comments will become the licensed property of SuperValu, https://supervalu.ie/