Stuffed Peppers

1. Preheat the oven to 200°C/180°C fan/Gas mark 6.
2. Heat a small saucepan with the oil and add the MEVALIA Rice, cook for 1 minute, stir in the shallots and cook for a further couple of minutes or until soft. Slowly add the stock stirring regular.
3. Meanwhile heat a heavy bottomed frying pan, while the pan is heating up cut out the stalk of the peppers and remove any seeds and white pulp. When the pain is smoking hot, scorch the peppers on all sides until black blisters appear on the skin.
4. Place the peppers in the microwave and cook for 2 minutes.
5. Once all the stock has been absorbed and the MEVALIA Rice is nearly cooked add the passata, garlic granules, olives, herbs, lemon juice and black pepper.
6. Fill the peppers with the MEVALIA Rice layering with the feta cheese so it is distributed evenly within the pepper.
7. To finish place on scrunched up tin foil so the peppers stand up and bake in the oven for 10 minutes. Allow to cool slightly as these peppers are best served warm.

Hints and tips:

If you wish you could add exchange vegetables such as peas, broccoli or sweetcorn.

❅ Suitable for freezing and are best frozen before you reach step 7, freeze in an airtight container. To reheat, cook from frozen, cover with foil and bake for 20-25 at 180°C/160°C fan/gas mark 4