Ingredients

The following ingredients have 4 Servings
  • 4 red/yellow/orange peppers ((or a mixture))
  • 2 tablespoons olive or rapeseed oil
  • 150 g white basmati rice
  • 3 sundried tomatoes (diced (see Note 1))
  • 1 small onion (finely diced)
  • 6 chestnut mushrooms (diced)
  • 3 garlic cloves (finely chopped, grated or crushed)
  • 9 black olives (stoned and roughly chopped)
  • ½ teaspoon dried chilli flakes
  • Salt and pepper
  • 1 handful parsley (finely chopped, plus extra for garnish)
  • 50 g cheddar cheese (grated)

Instruction

  • Turn your oven on and set to 220C / 200C fan / gas mark 7 / 425F.
  • Cut the peppers in half lengthways and remove the seeds and membranes. Put a drizzle of oil in a roasting tray. Roll each pepper in the oil and then arrange the peppers in the tray, cut-side up. Put the peppers straight in the oven to roast. (No need to wait for the oven to reach the correct temperature!) Roast for 20 minutes.
  • Cook the rice according to packet instructions / your own preferences.
  • While the rice is cooking, gently fry the chopped onion for 3 minutes, until soft but not brown. Then turn the heat up, add the diced mushrooms and fry for 2 minutes, until lightly browned. Turn the heat down low again and add the garlic, olives, chilli, sundried tomatoes, salt and pepper. Fry for 1 more minute. Turn off the heat and add the chopped parsley.
  • When the rice is cooked, tip the onion mixture into the cooked rice and stir well to combine. Add a handful of the grated cheddar and stir again.
  • Remove the peppers from the oven and spoon the rice mixture into each pepper, so the rice mixture is evenly distributed between each pepper. (See Note 2.)
  • Sprinkle some extra cheddar on the top of each pepper and then put the peppers back in the oven for 15-20 minutes, until brown and bubbling on top.
  • Garnish with extra parsley and serve with a simple side salad.