Garlic and chilli stuffed green peppers


Ingredients 11
Servings 6
Time 30 min

Ingredients

  • 250
    ml
    jasmine Thai rice, uncooked
  • 80
    ml
    oil
  • 125
    ml
    finely chopped onion
  • 250
    ml
    sliced fresh button mushrooms
  • 125
    ml
    flaked almonds
  • 2
    tomatoes, skinned and chopped
  • 125
    ml
    readymade chilli and garlic sauce
  • salt and freshly ground pepper
  • 8
    large green peppers, halved lengthways and seeded
  • 250
    ml
    grated Cheddar cheese
  • parsley, to garnish
 

Method

35 min
 
Cook the rice according to packet instructions and set aside to cool. Heat the oil in a saucepan and sauté the onions and mushrooms until soft. Add the flaked almonds, tomatoes and the chilli and garlic sauce and heat through. Remove from the heat and stir in the cooked rice. Season to taste. Preheat oven to 200 ºC. Fill each pepper half with the rice mixture, sprinkle with the cheese and place in a greased ovenproof dish. Bake in the oven for 30-35 minutes. Serve hot, garnished with parsley. Serves 6-8.
 

 

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