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Stuffed Peppers

Slimming World Syns: Zero (Using Healthy Extra A)
Weight Watchers Points: Coming Soon
Calories: 375 Per Serving
Course Lunch, Main Course, Side Dish
Cuisine Mexican
Cook Time 25 minutes
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.