Recipe Index

Ingredients

• 1¾oz wholegrain long-grain rice
• 1 red and 1 yellow pepper
• low-calorie cooking spray
• 1 small onion, thinly sliced
• 1 courgette, chopped
• 2½oz cherry tomatoes, halved
• 2 garlic cloves, crushed
• 1 tsp ground cumin
• 1 tsp ground coriander
• ¾oz toasted flaked almonds
• ½ orange, zest only, finely grated
• 3 heaped tbsp roughly chopped fresh flat leaf parsley (or coriander)
• 3½oz mild goats' cheese, rind removed and cheese cut into chunks
• salt and freshly ground black pepper

Method

1. Heat the oven to 400°F and cook the wholegrain rice in boiling water for 25 minutes, until just tender, then drain it.
2. Halve the red and yellow peppers from top to bottom, discard the seeds, and set them open-side up on a baking tray, trimming a sliver from the base if they rock, then bake them empty for 15 minutes.
3. Spray a frying pan with low-calorie cooking spray and cook the onion and courgette over medium heat for 4 to 5 minutes, stirring regularly, until softened and lightly browned.
4. Add the halved cherry tomatoes, garlic, cumin and coriander and cook for 1 minute, stirring constantly, then tip everything into a large bowl and stir in the flaked almonds and orange zest.
5. Fold the drained rice and parsley through the vegetable mixture and season it with a little salt and plenty of black pepper.
6. Fill the part-baked peppers with the rice mixture, dot the goats cheese chunks over the tops, and return the tray to the oven for 10 minutes, until the peppers are soft and the filling is piping hot.

Prep: 30 min · Cook: 1 h

Nutrition (per serving, where published)

Estimated from USDA FoodData Central ingredient data