Stuffed Peppers

We got 6 peppers reduced to 10p each the other day and so we decided to make stuffed peppers as it is something that we have not been able to afford to make recently.  I know that pepper are often given away in food banks, or community fridges, when they are on offer in the supermarkets, and quite a few people grow peppers like myself (mine are still green).

You can add what you want to your rice to give it more taste and this is a good way to use up bits of left over vegetables at the bottom of the fridge, or bits from the garden.  Some people add spices, cheese, herbs, but I am just sharing the recipe of what I had on that particular day.  This fed two of us.

Ingredients

2 red or yellow capsicum peppers.

Left over boiled rice (I had about 3 or 4 ounces)

1 spring onion (Chopped fine)

A small courgette (chopped fine)

A slice of pepper (chopped fine)

Stock

A vegetable stock cube or a couple of tablespoons of stock

Grated hard cheese. (I used about 4 ounces but you can put as much or as little on as you have.  Mine was also spicy cheese as that is what I had that needed using up, but I have used cheddar before.

Method

1.  Slice the peppers in half and take out the seeds and middle
2.  Drizzle with a little oil and cook in an oven or air fryer until the peppers start to go slightly soft.  It took about 20 minutes in my oven (it was on as I was baking that day).  The peppers will start to char.
3. Meanwhile, saute the vegetables in a frying pan until soft  (in a little oil)
4. Add the stock or the stock cube and a couple of table spoons of water and let it dissolve and then add the cooked rice, stir, and cook until the moisture is more or less absorbed.
5. Place the rice into the semi cooked peppers and sprinkle cheese on top.
6. Return the peppers to the oven or air fryer until the cheese has melted and gone golden brown.

We served ours with salad for lunch but they can also be served as a side dish.