Stuffed Peppers

by SuperValu

This is a fantastic side or starter and great for any vegetarians.

4 people 30 minutes 10 minutes

Ingredients

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.