|
|
|
|
|
|
Peppers...get stuffed
2 peppers red or green
1 oz (25g) rice (uncooked)
1 teaspoon mixed herbs
1 tablespoon sweet corn
1 teaspoon peas
1/2 medium size onion peeled and chopped
Salt and black pepper to taste
Wash the peppers remove the tops and seeds.
Boil the rice with the herbs until the rice is tender. Mix the rice with the remaining vegetables. Season well and pile the mixture into the peppers.
Cook in a pre-heated oven at 160C, 325F or gas mark 3 for 20 minutes.
Serve with a green leafy salad.
Serves one.
|
|
|
|
|
|
