Stuffed Peppers with Tomato Rice
Cook: 55 mins
Total: 55 mins
Ingredients
- 1 jar of Ballymaloe 100 Recipe Sauce
- 4 bell peppers (any colour)
- 150 g basmati or long-grain rice
- 1 courgette
- 2 tbsp olive oil
- 1 tsp smoked paprika
- 50 g grated mozzarella or cheddar (optional)
Method
- Prep: Preheat your oven to 180°C. Rinse the bell peppers thoroughly. Dice the courgette.
- Rinse the rice and cook according to packet instructions. Once tender, fluff it with a fork and set aside.
- 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.
- 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.
- Stir in the cooked rice and combine. Adjust the seasoning to taste.
- 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.
- Cover the baking dish with some tin foil and cook for 25-30 minutes.
- 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.