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Recipes
Stuffed Peppers
Stuffed Peppers
by
SuperValu
This is a fantastic side or starter and great for any vegetarians.
4 people
30 minutes
10 minutes
Ingredients
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.
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