Stuffed Peppers
Slimming World Syns: Zero (Using Healthy Extra A)*Weight Watchers Points: Coming SoonCalories: 375 Per Serving
Servings 2
Ingredients
- 2 Large Bell Peppers
- 100g Long Grain Rice (Dried Weight)
- ½ Small Onion (Diced)
- 200ml Boiling Vegetable Stock
- 1 tbsp Tomato Puree
- ½ tsp Chilli Powder
- ½ tsp Smoked Paprika
- 1 Garlic Clove
- 60g Cheddar Cheese (Finely Grated)
- Frylight
Instructions
- Preheat oven 220c/200c Fan/Gas Mark 7
- Slice both peppers in half lengthways leaving the stalk intact and de seed.
- Spritz a pan with a little Frylight to prevent sticking. Place the peppers on the tray sliced side down. Roast for 15 minutes.
- Meanwhile.. spritz a pan with Frylight and sauté the onion and garlic for a few minutes.
- Add the boiling stock, rice, tomato puree, chilli powder and smoked paprika. Cover with a lid and cook for 10 - 15 minutes or until the rice is cooked and has absorbed all of the liquid. Add more water if necessary.
- Remove the peppers from the oven, turn them over and spoon the rice mixture into them.
- Cover with 80% of the grated cheese and return the peppers to the oven for 5 minutes or until the tops are crispy and golden.
- Remove and sprinkle with remainder of the cheese and serve.
Notes
*Slimming World Syns and Weight Watchers Points are all approximate and estimated by the fatgirlskinny.net team. They have not been verified by an official source.