Stuffed Peppers with Tomato Rice
Method
Step 1
Prep: Preheat your oven to 180°C. Rinse the bell peppers thoroughly. Dice the courgette.
Step 2
Rinse the rice and cook according to packet instructions. Once tender, fluff it with a fork and set aside.
Step 3
Meanwhile, heat the olive oil in a large pan over medium heat. Add in the diced courgette and let it cook for 5 minutes, until tender.
Step 4
Pour in the Ballymaloe 100 Recipe Sauce. Fill the empty jar halfway with water to catch the sauce still clinging to the sides, then add that to the pan too. Season with the smoked paprika and simmer for 5 minutes.
Step 5
Stir in the cooked rice and combine. Adjust the seasoning to taste.
Step 6
Cut off the top of the bell peppers and carve out the inside to remove all seeds and membranes. Place the hollowed peppers in a snug-fitting baking dish and fill them with the rice mixture.
Step 7
Cover the baking dish with some tin foil and cook for 25-30 minutes.
Step 8
Remove the tin foil and top with cheese (if using). Bake for another 10-15 minutes, until the peppers are tender and the tops are golden.
Chef's Tips
Serve alongside some lightly dressed green salad as well as some roasted baby potatoes.
Serving Suggestions & Notes
Cheese Swap: Sprinkle some feta cheese on top instead of cheddar or mozzarella for a richer taste. | Use your leftovers: This dish is ideal if you are looking for something to do with your leftover rice! | Swap the base: Instead of filling peppers, you could also stuff courgettes! Slice them in half lengthwise and scoop out the flesh to make room for the filling. Just reduce the cooking time to 25-30 minutes in total.