Stuffed Peppers
- Prep Time: 15
- Cook Time: 60
- Total Time: 1 hour 15 minutes
- Yield: 6
- Category: Autumn; easy; Lunch; Main Ingredient; Mains; Meals and Courses; Seasonal; Special Diets; Vegetables; Vegetarian
Description
A great way of combining protein, starch and veggies in one simple serving.
Ingredients
½ C (125 ml / 100 g) jasmine rice
1 Tbsp (15 ml) olive oil
1 (160 g) small onion, finely chopped
300 g (1 packet) Quorn Soy-free, Meat-free Mince
1 tsp (5 ml) garlic, crushed
1 Tbsp (15 ml) Tom Yum paste
500 g (1 packet) Findus Wok Classic
¼ C (60 ml) sweet chilli sauce
1 Tbsp (15 ml) Soy sauce
2 Tbsp (30 ml) Hoisin sauce
6 yellow peppers
olive oil, for drizzling
fresh coriander, for serving
Instructions
Soak the rice in cold water for 15 minutes. Rinse and then place in a saucepan with 3 cups of water and a pinch of salt. Bring to a boil and gently simmer for 10-12 minutes until cooked. Strain any remaining water.
Preheat the oven to 180 °C.
Heat a wok until hot and add the oil, onion and Quorn Soy-free, Meat-free Mince. Fry over medium heat for 5 minutes. Stir in the garlic and Tom Yum paste and cook for another 5 minutes. Add in the Findus Wok Classic and cook for a further 5 minutes. Stir in the sweet chilli sauce, Soy sauce and Hoisin sauce. Add the cooked rice and lightly season to taste.
Slice the tops off the yellow peppers and remove the seeds. Fill each yellow pepper with the rice mixture and then use the sliced off top of each pepper to form a ‘lid’. Place in an ovenproof dish, add a light drizzle of olive oil and bake for 20 minutes until tender.
Garnish with fresh coriander and serve warm.
TIP: This filling will work well in hollowed out aubergines, tomatoes or courgettes as an alternative.
