RECIPE Stuffed Peppers

When I’ve cooked stuffed peppers in the past, the mixture has been too runny and ends up making all kinds of mess when they are cooking and being handled.
The other day I discovered a great trick to make the filling really healthy, thick and tasty – re-fried beans.
Me and my husband did a spot of drunk shopping in Tesco on Friday night after the pub and ended up buying a lot of the things we already had at home. The next day, I awoke to find 8 peppers in my fridge, so I decided on stuffed peppers for dinner to use them up.
This is another good ‘use up the stuff in your cupboard/fridge’ recipe and works as a starter or a main course. Me and my husband ate 3 each and were stuffed.


Peppers – any colour
1 small onion
3-4 spring onions
3 cloves garlic
Handful of mushrooms
Tin of chopped tomatoes
Tin of re-fried beans
6 rashers of bacon
2 stalks of celery
1 chili pepper
4-5 handfuls of brown rice (I always measure rice and pasta by the handful. I find that 3-3 ½ of either is enough per person for a serving with Chili Con Carne etc)


Boil the rice (or use pre-made packet rice)
Pre heat the oven to 200c.
Pan fry the garlic, celery, onions, mushrooms, chili and bacon.
Season with salt and pepper.
Add the tomatoes and re-fried beans.
Stir in the rice and leave to cook through for at least 10 minutes.
Cut tops off peppers and put in an oven proof dish in the oven for 10 minutes or until they start going soft.
Spoon the mixture into the peppers, add a cube or two of cheese to the top of each pepper and cook for a further 10 minutes.

Very healthy, easy, looks lovely and most importantly wheat free!


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