Chilli stuffed peppers

Serves: 4 (for 2, halve ingredients)

chilli stuffed peppersIngredients:

1 x 410g can vegetarian chilli 99% fat free
1 x 227g can chopped tomatoes
1 x 290g can mushrooms, drained
225g long grain cooked rice
1 cinnamon stick
3 cloves
50g cashew nuts, roughly chopped
A little olive oil
4 red peppers
1 small pot natural yogurt
Handful of chopped fresh mint
¼ cucumber, finely chopped

Method:

1. Preheat the oven to 400F, 200C, Gas Mark 6.

2. Empty the vegetable chilli and tomatoes into a saucepan and heat gently until just starting to bubble.

3. Add the rice, cinnamon and cloves.  Heat gently for 4 minutes. Remove the cinnamon and cloves and add the cashew nuts.

4. Halve the red peppers and remove the seeds. Brush with a little olive oil and place on a baking sheet, spoon the chilli into the peppers and bake for 20-25 minutes until the chilli is heated through and the peppers still slightly crunchy.

5. Mix together the yoghurt, cucumber and mint and chill until ready to serve.

How to serve: Serve the stuffed peppers with the yoghurt dressing.  Serve with a baby spinach and tomato salad.

Nutritional value per serving

Calories: 280
Carbohydrate: 43 g
Protein: 11 g
Fat: 8 g
Saturated fat: 1 g
Fibre: 3 g
Iron: 3 mg

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