Stuffed Peppers, Spicy Rice

Home

Ingredients

For the spicy rice

  • 1 cup of rice
  • 2 cups of water
  • 1 finely diced onion
  • 1/2 tsp garlic powder
  • 1/2 tsp chilli powder

    For the rest of the dish
  • 100g leftover chicken from your roast, shredded
  • 4 large peppers
  • 120g breadcrumbs
  • 250g mozzarella
  • 50g parmesan cheese
  • 30g fresh parsley
  • 1 tbsp oil
  • 250g passata
  • 1/2 tsp garlic powder or granules
  • 1/2 tsp black pepper
  • 1 tsp salt

Methods

1. Half and deseed the peppers

2. Mix everything except the mozzarella in a large mixing bowl.

3. Stuff the peppers with the mix. And put the mozzarella on the top.

4. Put a cup of water into the base of a deep oven tray and then sit the filled peppers in the tray. Cover the tray tightly with foil.

5. Pop in the oven at 180c for 30 minutes. Uncover and pop back in for another 5 minutes.

Let's make the spicy rice

1. Thoroughly wash the rice in running cold water until the water runs clear.

2. Add the rice and cold water to a pot. Add the onion, chilli powder and garlic powder.

3. Cover and put on the heat. Bring to the boil and cook for 15 minutes or until the water has been absorbed.

Find Out How I Feed a Family of Four For A Week

Sign up below to receive my FREE weekly meal plans and shopping list. You can also opt into my marketing emails, where you'll receive all the top deals and discounts straight to your inbox.

Please complete the reCAPTCHA challenge

By joining the mailing list you agree that we will send you marketing emails and updates about recipes and top tips. We will not share or sell your personal information. You can unsubscribe at any time.

Pivacy Policy

Share on InstagramShare on X (Twitter)Share on PinterestShare on TikTokShare on Youtube

© Copyright 2024 | Feed Your Family for £20 a week is an appointed representative of Redu Group Ltd.

Privacy Policy | Cookie Policy