- Preparation time
- 5 mins
- Cooking time
- 60 mins
- Difficulty
- Easy
- Serves
- 4 people
- Meal course
- Dinner
- Posted by
- Posted on
- October 30, 2016
- 1 cup
- Rice
- 1 tsp
- Vinegar
- 2 tsp
- Olive Oil
- 2
- Garlic cloves
- 4 large
- Orange Bell Peppers
Stuffed roasted peppers with a Caribbean inspired ‘rice and bean’ filling. This recipe is perfect for a healthy supper to celebrate Halloween this year. Vegan and gluten free these sweet roasted peppers provide a wholesome hearty meal with minimal preparation time.
- Take a utensil with a heavy handle and smash the garlic cloves to break up the garlic
- Place all the ingredients minus the peppers into a medium-sized pan and mix well. Cover, bring to the boil over a high heat then reduce the heat and simmer for 20-25 minutes until the rice is done. Make sure you stir occasionally to avoid sticking and you will probably need to add more water towards the end if all the water has evaporated before the rice is cooked. Season well.
- While the rice is cooking prepare the peppers. Preheat the oven to 190C. Slice off the tops and cut out the seeds and membrane inside. Using a knife with a serrated edge carefully cut out two eyes, a nose (if space) and a mouth to create scary Halloween faces.
- When the rice and bean filling is ready spoon into the peppers and place the tops back on. Using kitchen towel, rub a little olive oil over the peppers and place in the preheated oven. Cook for approximately 40 minutes until the peppers are golden and roasted. Serve warm alongside a tomato sauce.
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