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‘Red Hot’ Chilli Peppers
Red peppers are high in vitamin C, provide a good source of beta-carotene which can help to protect against degenerative diseases, and are full of of fibre This is a great low fat recipe whiich provides a satisfying and filling supper dish.
Serves 4
Preparation Time: 15 minutes
Cooking Time: 40 minutes
Cost per Serving: £1.80
Ingredients
4 large red peppers, sliced in half lengthways and deseeded
250g lean minced beef
1 medium red onion, finely chopped
50g closed cup mushrooms, finely chopped
198g can sweetcorn, drained
500g jar Uncle Ben’s Hot Chilli Sauce
500g packet Uncle Ben’s Express Long Grain Rice, cooked
100g Monterey Jack cheese, grated
Method
- Place the peppers into a pan of cold water and bring to the boil and drain. Rinse the peppers under cold water, dry and place in a large greased ovenproof dish
- Fry the minced beef, onion and mushrooms in a non stick frying pan for 5 minutes or until the mince is browned
- Add the sweetcorn and Uncle Ben’s Hot Chilli Sauce and simmer for 5 minutes
- Remove the pan from the heat and stir in the cooked rice.
- Spoon the mixture equally into the halved peppers and sprinkle over the cheese
- Bake at gas mark 6, 400°F, 200°C, 180°C fan oven for about 20minutes until the cheese has melted and the peppers are tender
Serving Suggestions
Serve with a crisp mixed salad and chunks of crusty bread.
Cooks Tip
Make this simple dish look even more attractive by leaving the stalks on the peppers. To extend the fiery flavour add some chopped jalapeno peppers to the filling. For a more economical dish, use a strong cheddar cheese instead of Monterey Jack cheese or top with fresh wholemeal breadcrumbs.
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